The Best Trini Doubles Recipe

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Every evening, like clockwork, I make my way to the San Fernando Massy evening doubles stand. Doubles, in its messy, spicy, and glorious perfection, is more than just food—it’s an experience, a piece of Trinidadian culture I’ve cherished for years.

Sure, it used to be just $2.00, and now it’s $6.00, but let’s be real: there’s no price too high for good doubles. And mine? I take it with everything—extra sauce, heavy pepper, the works.

Doubles are Trinidad’s greatest street food, born in the bustling streets and perfected over generations.

What is Trinidad Doubles?

Doubles is Trinidad’s beloved street food—a simple yet flavorful combination of soft, fried barra and spicy channa, served with chutneys, sweet tambran, and hot pepper sauce. It’s cheap, filling, and ridiculously addictive.

This dish dates back to the early 20th century, originating from Indo-Trinidadian vendors who modified an Indian bread-and-channa dish into something quick, affordable, and portable. Today, doubles is a must-have for breakfast, lunch, and late-night cravings.

What is Trinidad Doubles?

Doubles is Trinidad’s beloved street food—a simple yet flavorful combination of soft, fried barra (flatbread) and spicy channa (curried chickpeas), served with an assortment of chutneys and hot pepper sauce. It’s cheap, filling, and ridiculously addictive.

This dish dates back to the early 20th century, originating from Indo-Trinidadian vendors who modified an Indian bread-and-channa dish into something quick, affordable, and portable. Today, doubles is a must-have for breakfast, lunch, late-night cravings, and in my case, my evening fix at Massy.

Best Tips for Soft, Fluffy Barra

A great doubles experience starts with the barra. If it’s too dry or stiff, you’ve already lost the magic. Here are the best tips to ensure it’s light and airy:

1. Use Warm Water & Yeast – Activating the yeast properly makes all the difference. Mix warm water (not hot!) with yeast and let it bubble before adding it to the dough.
2. Let it Rest – Barra dough needs at least 1 hour of resting time. The longer, the better—it helps develop softness.
3. Add a Little Baking Powder – While yeast does most of the work, baking powder gives it an extra lift for a fluffier texture.
4. Thin But Not Too Thin – When rolling out barra, don’t make it too thick or too thin—about ⅛-inch thick is perfect.
5. Oil Temperature Matters – Fry in medium-hot oil (around 350°F). If it’s too hot, the barra will be crispy instead of soft. Too cold, and it will absorb oil like a sponge.

With these steps, you’ll get that signature soft, chewy, melt-in-your-mouth barra that makes doubles irresistible.

How to Eat Doubles with Your Hands (The Right Way)

Forget forks. Forget napkins. If you’re eating doubles, do it with your hands—Trini style.

1. Grab from the center – Pinch the middle gently so the channa stays inside.
2. Lift and fold – Double it up (hence the name doubles). Let the barra act as a scoop for the channa.
3. Tilt and bite – Tilt slightly so the sauces don’t spill, then take a full bite.
4. Brace for the heat – If you went heavy on the pepper (like me), prepare for the fiery aftershock!
5. Lick your fingers – Because let’s be honest, that’s part of the fun.

Doubles isn’t just food—it’s an interactive experience. Messy? Yes. But that’s what makes it so good.

Storing Doubles Like a Pro:

• Barra: Wrap in parchment paper, then seal in an airtight container or plastic bag. Store at room temp for up to 24 hours or refrigerate for up to 3 days.
• Channa: Store in a sealed container in the fridge for up to 5 days.
• Reheating: Steam barra lightly or microwave for 10-15 seconds. Reheat channa in a pot with a splash of water to loosen it up.

If you need to freeze doubles (but why would you?), place the barra in layers with wax paper in between and store in an airtight bag for up to 1 month.

Trinidad Doubles Recipe

For the Barra

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp instant yeast
• ¾ cup warm water
• ½ tsp turmeric (for color)
• 1 tbsp sugar
• Oil (for frying)

For the Channa (Updated Recipe)

• ½ lb dried chickpeas (channa)
• 1 teaspoon baking soda (divided)
• 1 tablespoon minced culantro (bandhania)
• 1 tablespoon garlic, minced (3 cloves)
• ⅛ teaspoon turmeric (adjust for brand)
• 1½ teaspoons minced bandhania (about 3 leaves)
• ½ teaspoon amchar massala or ground roasted cumin
• 1-2 teaspoons Himalayan salt (to taste)

Cucumber Chutney

• 1 cucumber, grated
• 1 tsp minced garlic
• Hot pepper, minced (to taste)
• 1 tsp minced bandhania
• Salt to taste

Bandhania Chutney

• 1 bunch bandhania (shado beni or culantro)
• 2 cloves garlic
• Hot pepper (to taste)
• Salt (to taste)

Method

For the Barra

1. Mix flour, baking powder, salt, yeast, turmeric, and sugar.
2. Add warm water gradually, kneading into a soft dough.
3. Cover and let rest for at least 1 hour (longer is better).
4. Divide into small balls, flatten into thin rounds.
5. Fry in hot oil until golden.

For the Channa

1. Soak chickpeas overnight with ½ teaspoon baking soda. Drain and rinse multiple times.
2. In a pot, add 6 cups of water, channa, 1 teaspoon salt, ½ teaspoon baking soda, and bring to a boil. Remove impurities.
3. Cook until tender (about 1 hour).
4. Add minced bandhania, garlic, turmeric, and optional minced hot pepper.
5. Cook for another 15-20 minutes, stirring continuously to thicken.
6. Finish with bandhania, amchar massala, and roasted cumin.

Assembly

1. Place one barra down.
2. Scoop channa generously on top.
3. Add cucumber chutney, bandhania chutney, and hot pepper to taste.
4. Cover with another barra.
5. Grab, fold, devour.

Doubles is more than just food—it’s Trinidad in a bite. Whether you’re getting your fix at the Massy stand like me, or making it at home, there’s nothing like the fluffy barra, spicy channa, and that messy, hands-on experience.

What’s your doubles style? Let’s hear it—I’ll meet you at the stand!

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