Doubles
“Trinidad street food of two soft fried flatbreads filled with curried chickpeas, topped with chutneys and pepper sauce.”
Flour
Chickpea
Turmeric
Cumin
Garlic
Chili PepperWhere it comes from
Doubles, a popular street food in Trinidad, encapsulates the vibrant spirit of Caribbean cuisine with its rich flavors and textures. These soft flatbreads filled with curried chickpeas are often enjoyed as a breakfast or snack, showcasing the Indian influence on Trinidadian food. A delightful tidbit is that doubles are so loved that there are competitions for the best recipe on the island.
On the Palate
How it's made
6 steps · Show ↓45 min active · 30 min waiting
How it's made
6 steps · Show ↓- 110 min
In a large bowl, combine the flour, turmeric, and a pinch of salt. Gradually add water, kneading until a smooth, elastic dough forms. It should feel soft but not sticky to the touch.
Watch outIf the dough is too sticky, add a bit more flour until it becomes manageable.
- 20 min
Let the dough rest, covered with a damp cloth, for 30 minutes. This allows the gluten to relax and makes it easier to roll out later.
- 310 min
In a saucepan, heat a little oil over medium heat. Add the chickpeas, cumin, minced garlic, and chopped chili pepper. Stir frequently until the spices are fragrant and the chickpeas are heated through.
Watch outEnsure the garlic does not burn, as this will impart a bitter taste.
- 410 min
Roll out the dough into thin circles, about 6 inches in diameter. They should be thin enough to see light through them but not so thin that they tear.
- 510 min
Heat oil in a deep frying pan until it shimmers. Fry each dough circle until it puffs up and turns golden brown, about 1 minute per side. Drain on paper towels.
Watch outAvoid overcrowding the pan, which can lower the oil temperature and result in greasy doubles.
- 65 min
Serve the fried dough with the spiced chickpea mixture, garnished with chopped cilantro and a sprinkle of sugar for a touch of sweetness.
