Trinidad Doubles

Name: Trinidad Doubles
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder (preferably aluminum free); 1 teaspoon salt; 1 teaspoon instant yeast; 1/4 teaspoon turmeric (optional); 2 teaspoons sugar; 1 cup lukewarm water (lukewarm, minus about 3 tablespoons, added gradually); 1 tablespoon vegetable oil; 2 cups vegetable oil (for frying); 1/2 lb small dried chickpeas (kabuli channa, about 227 g (canned chickpeas can be substituted)); 2 tablespoons yellow split peas (optional (Trinidad dhal), boiled with the channa); 1/2 teaspoon baking soda (for soaking); 1/8 teaspoon baking soda (for boiling); 1 tablespoon minced culantro (bandhania, added after the first hour of cooking); 1 tablespoon garlic (minced (3 cloves)); 1/2 teaspoon turmeric; 1 tablespoon culantro (bandhania, finely chopped or minced, to finish the channa (or cilantro)); 1 1/2 teaspoons brown sugar (optional); 1/2 teaspoon amchar masala (my secret ingredient (not traditional); or ground roasted cumin, or a combination); 1-2 teaspoons Himalayan Salt (Add to taste); hot pepper (minced, optional, to taste (habanero, scotch bonnet, wiri wiri or chili peppers)); 1 cucumber (grated (an English cucumber fits in the food processor)); 1 tsp minced garlic; hot pepper (minced, to taste (habanero, scotch bonnet, wiri wiri or chili peppers)); 1 tsp culantro (bandhania, minced); salt (to taste); 1 pinch black pepper (optional, if required); 12 to 15 culantro (bandhania or shado beni) leaves; 3 cloves garlic; hot pepper (to taste (habanero, scotch bonnet, wiri wiri or chili peppers))

Instructions

Prep:10minCook:1h 30min

Learn how to make authentic Trinidad doubles with soft, pillowy bara, tender, slightly saucy channa, and classic condiments. This iconic Caribbean street food is naturally vegan, deeply flavorful, and best enjoyed fresh, by hand, just like it’s served in Trinidad.

Trinidad Doubles

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Ingredients

Instructions

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