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Flavorful Trinidadian Doubles Recipe with Easy Spicy Chickpea Curry

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A quick and easy Trinidadian doubles recipe featuring soft, fluffy fried bara dough paired with a spicy, tangy chickpea curry. Perfect for a flavorful snack or light meal with bold Caribbean flavors.

Ingredients

  • All-purpose flour – 2 cups (250g)
  • Active dry yeast – 1 tsp
  • Sugar – 1 tsp
  • Salt – 1/2 tsp
  • Baking powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Water – about 3/4 cup (180ml), warm
  • Vegetable oil – for frying (canola or sunflower oil recommended)
  • Canned chickpeas – 2 cups (about 400g), drained and rinsed
  • Onion – 1 medium, finely chopped
  • Garlic – 3 cloves, minced
  • Fresh ginger – 1 inch piece, grated
  • Green chili – 1 small, finely chopped
  • Ground cumin – 1 tsp
  • Ground coriander – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Hot curry powder – 1 tbsp (Caribbean-style recommended)
  • Tomato paste – 1 tbsp
  • Vegetable oil – 2 tbsp
  • Salt – to taste
  • Fresh cilantro – a handful, chopped
  • Fresh lime juice – 1 tbsp
  • Optional: Mango chutney or tamarind sauce
  • Optional: Fresh cucumber slices
  • Optional: Hot pepper sauce

Instructions

  1. Activate the yeast by combining warm water (about 110°F/43°C), sugar, and yeast in a small bowl. Stir gently and let sit for 5–7 minutes until frothy.
  2. In a large mixing bowl, sift together flour, baking powder, turmeric, and salt. Slowly add the activated yeast mixture and stir to form a sticky dough.
  3. Knead the dough lightly for about 5 minutes until smooth. Cover with a damp cloth and let rise for 1 to 1.5 hours until doubled in size.
  4. While the dough rises, heat 2 tablespoons of oil in a skillet over medium heat. Sauté chopped onions until translucent, about 5 minutes.
  5. Add garlic, ginger, and green chili; cook for 2 minutes until fragrant.
  6. Stir in ground cumin, coriander, turmeric, and hot curry powder. Toast spices for 1 minute.
  7. Mix in tomato paste and cook for another minute.
  8. Add drained chickpeas and 1/2 cup (120ml) water. Simmer on low heat for 15-20 minutes until curry thickens. Season with salt to taste.
  9. Stir in fresh lime juice and chopped cilantro. Keep warm.
  10. Punch down the risen dough and divide into about 12 golf-ball-sized portions.
  11. Heat oil in a skillet to 350°F (175°C). Flatten each dough ball into a 4-inch (10 cm) disc.
  12. Fry each disc for 1-2 minutes per side until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
  13. Assemble doubles by placing two bara discs on a plate and spooning a generous amount of chickpea curry between them.
  14. Add optional mango chutney or hot sauce if desired. Serve immediately.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid greasy or undercooked bara. Do not over-knead dough. Let dough rise properly for best puffiness. Adjust chili and curry powder to taste for heat preference. Fry bara in batches to avoid overcrowding the pan. Store chickpea curry in airtight container up to 3 days refrigerated or freeze up to 3 months. Reheat bara in hot skillet to regain crispness.

Nutrition

Keywords: Trinidadian doubles, chickpea curry, bara, Caribbean street food, spicy chickpea curry, fried dough, vegan, gluten-free adaptable

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