Hot Doubles -A Trini Street Food

Hot Doubles is a classic Trini street food that consists of two soft baras (fried flatbread) filled with curried chickpeas, also known as channa.​ It is typically served with a variety of flavourful condiments.

Ingredients

For the Bara (Flatbread):

2 cups all-purpose flour

½ teaspoon baking powder

1 teaspoon salt

1 teaspoon instant yeast

1/4 tsp of turmeric

2 teaspoons sugar

1 cup lukewarm water

1 tablespoon vegetable oil for rubbing on dough

2 cups vegetable oil or any good oil for frying

For the Channa (Chickpeas):

2 cans of chickpeas

1 teaspoon baking soda (divided)

1 tablespoon minced culantro (bandhania)

1 tablespoon minced garlic (about 3 cloves)

⅛ teaspoon turmeric (or up to 1 tsp depending on the brand)

1 ½ teaspoons bandhania (finely chopped)

½ teaspoon amchar masala (or ground roasted cumin, or a combo)

Salt to taste

Making the Bara (Flatbread)

Combine Ingredients: In a medium bowl, mix the flour, baking powder, salt, yeast, turmeric, and sugar.

Make Dough: Gradually add lukewarm water to form a very soft and slightly sticky dough. Avoid over-kneading.

Rest the Dough: Rub the dough with oil, cover, and let it rest for at least one hour. Ideally overnight gives the best results but I like the quicker option.

Divide the Dough: After resting, divide the dough into about 16 balls.

Roll and Fry: Flatten each ball to about a quarter inch thickness. This has to be able to hold the curried chickpeas and condiments. Heat oil in a small pot over medium-high heat. Fry for seconds on each side until golden brown. Drain on paper towels.

Making the Channa (Chickpeas)

Drain the chickpeas & add the minced bandhania, minced garlic, and turmeric. Cook for 15-20 minutes to thicken the mixture, stirring occasionally.

Adjust Seasoning: Taste and adjust salt if needed.

Assembling Doubles

Serve: Place one bara on a plate, top it with a generous spoonful of the chickpea filling, and add your choice of condiments (such as tamarind sauce, pepper sauce, or mango chutney).

Top with Another Bara: Close it with another bara and enjoy!

Optional Condiments

Cucumber Chutney: Grated cucumber mixed with salt, minced garlic, and hot pepper to taste.

Bandhania Chutney: Bandhania is also called Recau or Culantro in the Spanish speaking Caribbean countries. Blended bandhania, garlic, hot pepper, and salt.

Leftover dough can be stored in the refrigerator for up to five days, while the cooked chickpea filling can be refrigerated and is often tastier the next day.

This recipe will allow you to experience the delightful flavours of Trinidad right in your own home! Enjoy your cooking!