Trinbagonian Doubles: A Flavorful Journey into Trinidadian Street Food

A beloved staple in Trinidad and Tobago, doubles encapsulates the vibrant culture and rich culinary heritage of the islands.

Thanks to Chef Shaun's authentic Doubles recipe, you can now bring a taste of Trinidad and Tobago into your kitchen.

Doubles is more than just a meal; it is an experience. A beloved staple in Trinidad and Tobago, doubles encapsulates the vibrant culture and rich culinary heritage of the islands. This handheld delight consists of two fluffy fried baras (flatbreads) filled with curried channa (chickpeas), creating a symphony of flavors and textures that is truly unforgettable. Whether enjoyed for breakfast, lunch, dinner, or as a late-night snack, doubles never fail to satisfy!

The Origins of Doubles

Doubles have humble beginnings in Trinidad and Tobago. Emerging from the Indo-Trinidadian community, this dish reflects the fusion of Indian and Caribbean culinary traditions. Originally, it was a simple and affordable meal for laborers. Over time, doubles have evolved and gained widespread popularity, becoming an integral part of Trinidadian street food culture.

About Chef Shaun

Chef Shaun is a culinary maestro celebrated for his expertise in Caribbean cuisine. With roots deeply embedded in Trinidad and Tobago, Chef Shaun has dedicated his career to bringing authentic Trinbagonian flavors to the world. His recipes are renowned for their balance of traditional methods and innovative twists, making him a beloved figure among food enthusiasts. Chef Shaun is also the co-founder of Foodie Nation, a popular platform dedicated to showcasing Caribbean cuisine and culture. Through his culinary creations and his work with Foodie Nation, Chef Shaun continues to share the rich heritage of his homeland, one dish at a time.

Trinbagonian Doubles by Chef Shaun

Watch Chef Shaun expertly prepare this mouthwatering doubles recipe and follow his steps to create your own authentic Trinbagonian doubles at home.


Bara (Flatbread)

  • 3 cups All-Purpose Flour (sifted)
  • 1 tsp Brown Sugar
  • 1/2 tsp Salt
  • 3/4 tsp Turmeric Powder
  • 1 tsp Instant Yeast
  • 1 tsp Baking Powder
  • 12 fl. Oz. Lukewarm Water
  • 1 tbsp Vegetable Oil (plus 4 cups for frying)

Channa (Curried Chickpeas)

  • 1/4 cup Mustard Oil
  • 2 Caripoule Leaves
  • 1 tsp Hot Pepper (or to taste)
  • 1/2 tbsp Curry Powder
  • 1/2 tsp Whole Geera (Cumin) Seeds
  • 1/2 tsp Methi (Fenugreek) Seeds
  • 4 Whole Garlic Cloves (crushed and minced)
  • 16 oz. Canned Garbanzo Beans (Channa)
  • 1/4 cup Soaked Split Peas
  • 3 to 4 cups Water
  • 12 leaves / ¼ cup Chadon Beni (Culantro, finely chopped)
  • 1/2 tbsp Salt (or to taste)
  • 1 tsp Black Pepper

Missing some ingredients? no worries! Explore our vibrant selection of authentic Trinidad and Tobago goodies and bring the Caribbean flavor right into your kitchen!


Preparing the Bara

  1. Mix Dry Ingredients : In a bowl, mix flour, sugar, salt, turmeric, and baking powder until evenly incorporated.

  2. Add Water : Make a well in the middle and add 1/3 to half of the lukewarm water. Using your fingers, mix in the water until a dough begins to form.

  3. Combine Ingredients : Add the remaining water to combine the remaining dry ingredients. Mix for 2 to 3 minutes to avoid overmixing.

  4. Oil the Dough : Drizzle 1 tbsp of oil over the dough and massage it evenly to prevent dry scabs from forming. Cover with a warm, damp cloth or cling wrap and allow to rest for 1 hour.

Preparing the Channa

  1. Heat Oil : Place a medium-sized pot over medium to high heat. Add mustard oil and let it heat up.

  2. Cook Spices : Once heated, add caripoule leaves, hot pepper, curry powder, geera, and methi seeds. Stir, cover, and cook for 2 to 3 minutes.

  3. Add Garlic : Stir in garlic and cook until browned.

  4. Add Channa and Split Peas : Add channa and split peas, stirring until evenly coated in the curry mixture.

  5. Simmer : Reduce heat to low, cover, and cook for 2 to 3 minutes. Stir in water, cover, and bring to a boil. Reduce to a simmer and cook for 30 minutes to 1 hour.

  6. Final Seasoning : Once the mixture reaches the desired consistency, add chadon beni, salt, and black pepper to taste. Remove from heat and set aside.

Frying the Bara

  1. Preheat Oil : Preheat oil for frying to 390F to 395F.

  2. Prepare Dough : Liberally oil your hands and lightly grease your countertop. Break off a golf-sized ball from the dough. Using both hands, spread the ball into a thin bara, thinning out the edges.

  3. Fry Bara : Place the bara in the oil and fry for 2 to 3 seconds on each side. Remove from oil and drain on a wire rack or paper towels. Continue this process until all baras are fried.

Assembling the Doubles

  1. Combine : Place two baras on a piece of grease-proof paper, napkin, or plate.

  2. Fill : Add a spoonful of the channa mixture along with any desired accompaniments such as chutneys and kuchelas.

  3. Enjoy : Serve and enjoy your homemade doubles.

Cultural Significance of Doubles

Doubles are more than just a culinary delight; they are a symbol of community and tradition in Trinidad and Tobago. They are often sold by street vendors, each with their unique take on the recipe. These vendors, known as "Doubles Men," have become cultural icons, contributing to the dish's rich history and continuing popularity.

Health Benefits of Doubles

While doubles are undeniably delicious, they also offer some health benefits. The chickpeas (channa) are a great source of protein, fiber, and essential vitamins and minerals. The spices used in the curry, such as turmeric and cumin, have anti-inflammatory properties and are known for their health benefits. However, it's essential to enjoy doubles in moderation, given that the baras are deep-fried.

Variations of Doubles

Doubles can be customized to suit various tastes and dietary preferences. For a healthier version, the baras can be baked instead of fried. The channa filling can also be spiced up with additional ingredients like potatoes or spinach, adding more nutritional value and variety to the dish.

Doubles are a quintessential part of Trinidadian cuisine, offering a perfect blend of flavors and textures. Thanks to Chef Shaun's authentic recipe, you can now bring a taste of Trinidad and Tobago into your kitchen. Whether you're a seasoned cook or a culinary novice, making doubles at home is a rewarding experience that connects you to the rich cultural tapestry of the islands.

By embracing the tradition of doubles, you're not just making a meal—you're celebrating the heritage and flavors of Trinidad and Tobago. So, gather your ingredients, follow Chef Shaun's expert guidance, and enjoy the delicious journey of making and eating doubles.

Happy cooking!

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