Trini Doubles Caribbean Fried Dough and Chickpea Sandwiches
Experience the vibrant flavors of the Caribbean with Trini Doubles, a beloved street food from Trinidad and Tobago featuring fluffy fried dough (bara) paired with spiced chickpeas (channa). This recipe brings together the earthy warmth of turmeric, cumin, and curry powder with the irresistible tang of optional tamarind and green chutneys. Perfectly crispy yet tender, the bara is the ideal vessel for the savory, simmered chickpea filling. Ready in just 90 minutes, this vegan delight is a crowd-pleasing appetizer or a satisfying snack that’s best enjoyed fresh and warm. Whether you’re craving a taste of the islands or looking to try something new, Trini Doubles is sure to become a favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Sugar
- 1 packet Instant yeast
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 1.25 cups Warm water
- 4 cups Vegetable oil (for frying)
- 2 cups Canned chickpeas, drained and rinsed
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 piece Scotch bonnet pepper, finely chopped (optional)
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 1 cup Water or vegetable stock
- 2 tablespoons Shadow beni (culantro) or cilantro, chopped
- 0.25 cup Tamarind chutney (optional)
- 0.25 cup Green chutney (optional)
Instructions
In a large mixing bowl, combine the flour, sugar, instant yeast, turmeric powder, ground cumin, and salt.
Gradually add warm water, mixing until a soft, sticky dough forms. Knead the dough for about 6-8 minutes until smooth and elastic. Lightly coat the dough with oil, cover the bowl with a damp cloth, and let it rise for 1 hour or until doubled in size.
While the dough is rising, make the channa (curried chickpeas). Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add the chopped onion and garlic, and sauté until fragrant and lightly golden, about 3 minutes. If using, add the Scotch bonnet pepper for heat.
Stir in the curry powder, ground cumin, turmeric, and salt. Cook for 1 minute to toast the spices.
Add the drained chickpeas along with 1 cup of water or vegetable stock. Bring to a simmer, then reduce the heat and let it cook for 10-15 minutes, stirring occasionally, until the chickpeas are soft and the sauce thickens slightly. Adjust seasoning if needed and remove from heat. Stir in the chopped shadow beni or cilantro.
Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a smooth ball, then flatten it with your hands or a rolling pin into discs about 4 inches in diameter.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
Fry each dough disc (bara) for about 30-45 seconds per side, or until puffed and golden. Remove with a slotted spoon and drain on paper towels.
To assemble the doubles, place a piece of fried bara on a plate, spoon some of the curried chickpeas on top, and optionally drizzle with tamarind or green chutney.
Top with another piece of bara if desired, and serve immediately while warm. Enjoy your Trini Doubles!
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 9.4 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
