Can I make this ahead?

Yes. The components or finished dish hold well if properly chilled and stored.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Pillowy fried bread with curried chickpeas and chutneys

Trinidadian Doubles

Name: Trinidadian Doubles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 doubles
Cuisine: Mexican
Ingredients: 2 cups flour; 1 tsp turmeric; 1 tsp yeast; 1 tsp sugar; 3/4 cup warm water; 2 cans chickpeas, drained; 1 onion, diced; 3 cloves garlic, minced; 1 tsp cumin; 1 tsp curry powder; 2 tbsp tamarind paste; Hot pepper sauce; Vegetable oil for frying; Salt

1hMedium

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Servings

8 doubles

Difficulty

Medium

Cost

Budget

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Trinidadian Doubles

Pillowy fried bread with curried chickpeas and chutneys

A beloved Trinidad street food of two pieces of soft fried bara bread sandwiching a spiced chickpea curry, topped with tamarind and pepper sauce.

30m

Prep Time

30m

Cook Time

60m

Total Time

Servings

Medium

Difficulty

Budget $

Cost

Mexican Cuisine Main Course Snack Vegetarian Vegan Dairy-Free

Sarah Chen

February 8, 2026(Updated April 12, 2026)

Doubles are to Trinidad what tacos are to Mexico — a street food so deeply woven into the culture that no visit is complete without them. Two pieces of soft, puffy fried bread called bara cradle a filling of curried chickpeas, called channa, with a drizzle of tamarind sauce and as much pepper sauce as you can handle.

The bara is soft and slightly chewy, not crispy, and the channa is warmly spiced with cumin and turmeric. The chutneys on top bring sweetness, tang, and heat. It is a remarkable amount of flavor in a humble package.

Ingredients

2 cups flour
1 tsp turmeric
1 tsp yeast
1 tsp sugar
3/4 cup warm water
2 cans chickpeas, drained
1 onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp curry powder
2 tbsp tamarind paste
Hot pepper sauce
Vegetable oil for frying
Salt

Instructions

1
Mix the flour, turmeric, yeast, sugar, salt, and water into a soft dough. Cover and rest for 30 minutes.
2
Cook the onion and garlic, then add cumin, curry powder, and turmeric. Add the chickpeas and a splash of water. Simmer until thickened.
3
Mash some of the chickpeas to create a thick, saucy consistency.
4
Divide the dough into 16 small balls, flatten into rounds, and fry in hot oil until puffed and golden, about 1 minute per side.
5
To assemble: place one bara on a sheet of paper, spoon channa on top, add tamarind sauce and pepper sauce, then top with a second bara.

Serving Suggestions

Ways to Serve This Dish

Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the soy sauce matters

This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.

This pantry choice affects depth more than most seasonings here.

Builds savory backbone quickly
Useful across stir-fries, marinades, and dipping sauces

A better soy sauce is one of the easiest pantry upgrades for Asian cooking.

Shop soy sauce for this recipe

Tips & Storage

Pro Tips

The dough should be soft and slightly sticky for the best texture.
Mashing some of the chickpeas helps the filling stick to the bread.
The channa can be made ahead and reheated.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Nutrition Facts

Per serving (2 doubles) · 4 servings

Calories380

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein12g

Carbohydrates58g

Fat12g

Fiber8g

Sugar4g

Sodium440mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?: Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More Mexican Recipes More Main Course More Snack Vegetarian Recipes Vegan Recipes Dairy-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Mix the flour, turmeric, yeast, sugar, salt, and water into a soft dough. Cover and rest for 30 minutes.
2
Cook the onion and garlic, then add cumin, curry powder, and turmeric. Add the chickpeas and a splash of water. Simmer until thickened.
3
Mash some of the chickpeas to create a thick, saucy consistency.
4
Divide the dough into 16 small balls, flatten into rounds, and fry in hot oil until puffed and golden, about 1 minute per side.
5
To assemble: place one bara on a sheet of paper, spoon channa on top, add tamarind sauce and pepper sauce, then top with a second bara.

Tips & Storage

Pro Tips

The dough should be soft and slightly sticky for the best texture.
Mashing some of the chickpeas helps the filling stick to the bread.
The channa can be made ahead and reheated.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Trinidadian Doubles

Trinidadian Doubles

Trinidadian Doubles

Ingredients

Instructions