Mastering Doubles: A Comprehensive Guide to Trinidad’s Favorite Street Food
Doubles! The mere mention of this Trinidadian street food delicacy evokes images of warm, soft bara, flavorful channa, and a symphony of chutneys and pepper sauce. For those unfamiliar, doubles are essentially two bara (fried flatbread) filled with curried channa (chickpeas) and topped with various condiments. It’s a delightful explosion of textures and flavors that perfectly captures the essence of Trinidadian cuisine. This comprehensive guide will walk you through each step of creating authentic doubles at home, ensuring that you can enjoy this beloved treat whenever the craving strikes.
**What Makes Doubles So Special?**
Doubles are more than just a meal; they are a cultural experience. They are a staple of Trinidadian street food, often enjoyed as a quick breakfast, a satisfying lunch, or a late-night snack. The magic lies in the harmonious blend of textures and flavors:
* **Bara:** The soft, slightly sweet, and pillowy fried flatbread that forms the base of the doubles.
* **Channa:** The curried chickpeas, seasoned with a blend of aromatic spices, giving the doubles their savory and hearty element.
* **Chutneys:** A variety of sweet, tangy, and spicy chutneys add complexity and depth to the flavor profile.
* **Pepper Sauce:** For those who like a kick, pepper sauce adds a fiery touch to the experience.
**The Key to Perfect Doubles: Breaking Down the Recipe**
Creating perfect doubles involves mastering two main components: the bara and the channa. Let’s break down each recipe step-by-step.
**I. Making the Bara (Fried Flatbread)**
The bara is the foundation of doubles, and its texture is crucial. A good bara should be soft, slightly sweet, and have a slightly chewy texture. Here’s how to make it:
**Ingredients:**
* 2 cups all-purpose flour
* 1 teaspoon sugar
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon yeast (instant or active dry)
* 1 cup warm water
* 2 tablespoons vegetable oil, plus more for frying
* 1/2 teaspoon ground saffron (optional, for color and flavor)
**Instructions:**
1. **Activate the Yeast (If using active dry yeast):** If using active dry yeast, dissolve it in ¼ cup of the warm water with the sugar. Let it sit for 5-10 minutes until it becomes foamy. If using instant yeast, you can skip this step and add it directly to the flour mixture.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, salt, and saffron (if using).
3. **Add Wet Ingredients:** Add the yeast mixture (or instant yeast), the remaining warm water, and the oil to the dry ingredients. Mix until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a little more water, one teaspoon at a time. A stand mixer with a dough hook can also be used for kneading.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size. The warmer the environment, the faster it will rise. You can place it in a slightly warmed oven (turned off!) or near a sunny window.
6. **Punch Down and Divide:** Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide the dough into 16-20 equal pieces. The size will determine the size of your bara.
7. **Shape into Balls:** Roll each piece of dough into a smooth ball.
8. **Second Rise:** Place the dough balls on a lightly floured baking sheet, cover with plastic wrap or a damp cloth, and let them rise for another 30-45 minutes. This second rise is crucial for a light and airy bara.
9. **Heat the Oil:** While the dough balls are rising, heat about 1-2 inches of vegetable oil in a large, heavy-bottomed skillet or pot over medium heat. The oil should be hot enough to sizzle gently when a small piece of dough is dropped in.
10. **Roll out the Bara:** Gently flatten each dough ball with your fingers, then use a rolling pin to roll it out into a thin, round disc, about 4-5 inches in diameter. Don’t worry about making them perfectly round.
11. **Fry the Bara:** Carefully place one or two bara into the hot oil, depending on the size of your skillet. Fry for 1-2 minutes per side, or until golden brown and puffed up. Use a slotted spoon to turn the bara and to remove them from the oil.
12. **Drain the Bara:** Place the fried bara on a wire rack lined with paper towels to drain excess oil.
13. **Keep Warm:** Keep the fried bara warm in a low oven (200°F or 93°C) or wrapped in a clean kitchen towel until ready to assemble the doubles.
**Tips for Perfect Bara:**
* **Don’t Overwork the Dough:** Overworking the dough can result in tough bara. Knead until smooth and elastic, but avoid excessive kneading.
* **Ensure the Oil is Hot Enough:** If the oil is not hot enough, the bara will absorb too much oil and become greasy. If the oil is too hot, the bara will brown too quickly on the outside and remain doughy on the inside.
* **Fry in Batches:** Avoid overcrowding the skillet, as this will lower the oil temperature and result in greasy bara.
* **Adjust Flour/Water as Needed:** Humidity levels can affect the dough consistency. Adjust the amount of flour or water as needed to achieve a smooth, elastic dough.
**II. Making the Channa (Curried Chickpeas)**
The channa is the heart of the doubles, providing a rich and savory flavor. The key is to use a blend of aromatic spices and to cook the channa until they are tender and flavorful. Here’s how to make it:
**Ingredients:**
* 2 cups dried chickpeas, soaked overnight (or 2 cans (15 ounces each) chickpeas, rinsed and drained)
* 2 tablespoons vegetable oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1-2 Scotch bonnet pepper, seeded and minced (optional, for heat)
* 2 tablespoons curry powder (Trinidadian curry powder is preferred)
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* ½ teaspoon turmeric powder
* ½ teaspoon garam masala
* 1 teaspoon salt, or to taste
* ½ teaspoon black pepper
* 4 cups water (or more, as needed)
* 2-3 sprigs of thyme
* 2-3 leaves of shadon beni (culantro/bandhania), chopped (optional, for authentic flavor)
**Instructions:**
1. **Soak the Chickpeas (If using dried chickpeas):** If using dried chickpeas, soak them overnight in plenty of water. This will help them cook more evenly and quickly. Drain and rinse the soaked chickpeas before cooking.
2. **Cook the Chickpeas:** Place the soaked and drained chickpeas in a large pot or pressure cooker. Add 4 cups of water (or enough to cover the chickpeas by about 2 inches). Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chickpeas are tender. Alternatively, use a pressure cooker for about 20-25 minutes. If using canned chickpeas, skip this step.
3. **Prepare the Aromatics:** While the chickpeas are cooking, prepare the aromatics. Chop the onion, mince the garlic, grate the ginger, and mince the Scotch bonnet pepper (if using). Have the curry powder, cumin, coriander, turmeric, garam masala, salt, and pepper ready.
4. **Sauté the Aromatics:** Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, grated ginger, and minced Scotch bonnet pepper (if using) and sauté for another minute until fragrant.
5. **Add the Spices:** Add the curry powder, cumin, coriander, turmeric, and garam masala to the pot and sauté for 1-2 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn the spices.
6. **Add the Chickpeas and Water:** Add the cooked chickpeas (or the rinsed and drained canned chickpeas) to the pot along with about 2 cups of the cooking liquid (if using dried chickpeas) or 2 cups of fresh water (if using canned chickpeas). Add the salt, pepper, and thyme sprigs.
7. **Simmer the Channa:** Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, stirring occasionally, until the channa is thick and flavorful. If the channa becomes too dry, add more water as needed. The longer it simmers, the more the flavors will meld together.
8. **Adjust Seasoning:** Taste the channa and adjust the seasoning as needed. Add more salt, pepper, or spices to your liking.
9. **Add Shadon Beni (Optional):** Stir in the chopped shadon beni (culantro) during the last 10 minutes of cooking for an authentic Trinidadian flavor.
10. **Mash Some Chickpeas (Optional):** For a creamier texture, you can mash some of the chickpeas with the back of a spoon during the last 15 minutes of cooking.
11. **Remove Thyme Sprigs:** Before serving, remove the thyme sprigs from the channa.
**Tips for Perfect Channa:**
* **Use Trinidadian Curry Powder:** Trinidadian curry powder has a unique flavor profile that is essential for authentic doubles. If you can’t find it, you can try to make your own blend by combining Indian curry powder with a touch of amchar masala and geera (cumin).
* **Don’t Skip the Sautéing:** Sautéing the aromatics and spices is crucial for developing the flavor of the channa. Be sure to sauté them until fragrant and slightly toasted, but be careful not to burn them.
* **Simmer for a Long Time:** Simmering the channa for a long time allows the flavors to meld together and the chickpeas to become tender and flavorful. The longer it simmers, the better it will taste.
* **Adjust the Consistency:** Adjust the consistency of the channa by adding more water or allowing it to simmer longer to reduce the liquid.
* **Taste and Adjust Seasoning:** Taste the channa frequently and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or spices to your liking.
**III. Assembling the Doubles**
Once you have prepared the bara and the channa, it’s time to assemble the doubles. This is the fun part! Here’s how:
1. **Warm the Bara:** If the bara have cooled down, warm them slightly in a microwave or oven. They should be soft and pliable.
2. **Place Bara on a Plate:** Place one bara on a plate.
3. **Add Channa:** Spoon a generous amount of channa onto the bara.
4. **Top with Another Bara:** Top the channa with another bara.
5. **Add Chutneys and Pepper Sauce (Optional):** Now comes the fun part: adding your favorite chutneys and pepper sauce. Popular options include:
* **Cucumber Chutney:** A refreshing and cooling chutney made with grated cucumber, garlic, vinegar, and herbs.
* **Mango Chutney:** A sweet and tangy chutney made with ripe mangoes, spices, and vinegar.
* **Tamarind Chutney:** A sweet and sour chutney made with tamarind pulp, spices, and sugar.
* **Pepper Sauce:** A fiery sauce made with Scotch bonnet peppers, vinegar, and spices.
**Serving and Enjoying Doubles**
Doubles are best enjoyed fresh and warm. They are typically eaten with your hands, so don’t be afraid to get messy! Here are some tips for serving and enjoying doubles:
* **Serve Immediately:** Doubles are best served immediately after assembly, while the bara are still warm and soft and the channa is hot and flavorful.
* **Offer a Variety of Chutneys and Pepper Sauces:** Allow your guests to customize their doubles by offering a variety of chutneys and pepper sauces.
* **Provide Plenty of Napkins:** Doubles can be messy, so be sure to provide plenty of napkins.
* **Enjoy with Friends and Family:** Doubles are a social food, so enjoy them with friends and family!
**Variations and Adaptations**
While the classic doubles recipe is delicious, there are many variations and adaptations that you can try. Here are a few ideas:
* **Add Different Vegetables:** Add other vegetables to the channa, such as potatoes, pumpkin, or spinach.
* **Use Different Beans:** Substitute the chickpeas with other beans, such as kidney beans or black beans.
* **Make it Vegan:** Ensure all ingredients are vegan-friendly, especially the curry powder, as some may contain animal products.
* **Adjust the Spice Level:** Adjust the amount of Scotch bonnet pepper (or other chili peppers) to control the spice level.
* **Make Gluten-Free Doubles:** Use gluten-free flour to make the bara.
**A Taste of Trinidad in Your Home**
Making doubles at home may seem daunting at first, but with this comprehensive guide, you’ll be able to create authentic and delicious doubles that rival those you find on the streets of Trinidad. So gather your ingredients, put on some soca music, and get ready to experience the taste of Trinidad in your own home. Enjoy!
**Recipe Summary**
**Bara (Fried Flatbread)**
* 2 cups all-purpose flour
* 1 teaspoon sugar
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon yeast (instant or active dry)
* 1 cup warm water
* 2 tablespoons vegetable oil, plus more for frying
* 1/2 teaspoon ground saffron (optional)
**Instructions:**
1. Combine dry ingredients.
2. Add wet ingredients and knead until smooth.
3. Let rise until doubled.
4. Punch down, divide, and let rise again.
5. Roll out and fry until golden brown.
**Channa (Curried Chickpeas)**
* 2 cups dried chickpeas, soaked overnight (or 2 cans (15 ounces each) chickpeas, rinsed and drained)
* 2 tablespoons vegetable oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1-2 Scotch bonnet pepper, seeded and minced (optional)
* 2 tablespoons curry powder (Trinidadian preferred)
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* ½ teaspoon turmeric powder
* ½ teaspoon garam masala
* 1 teaspoon salt, or to taste
* ½ teaspoon black pepper
* 4 cups water (or more, as needed)
* 2-3 sprigs of thyme
* 2-3 leaves of shadon beni (culantro/bandhania), chopped (optional)
**Instructions:**
1. Cook chickpeas until tender.
2. Sauté aromatics and spices.
3. Add chickpeas and water and simmer until thick.
4. Adjust seasoning and add shadon beni (optional).
**Assembly:**
1. Place one bara on a plate.
2. Spoon channa onto the bara.
3. Top with another bara.
4. Add chutneys and pepper sauce (optional).
Enjoy!