Trinidad Doubles

Doubles is the quintessential street food in Trinidad and Tobago that is beloved by locals and visitors alike. These savory, sloppy sandwiches are made with two soft, buttery baras – flat fried bread – that are filled with delicious channa or chickpeas and topped with a variety of condiments.

Whether you prefer the flavours of mango chutney, cucumber chutney, or bandhania chutney, or prefer spicy options like pepper or spicy chadon beni sauce, there’s something for everyone in this Trinidad classic.

With its sweet/spicy balance and pillowy texture, doubles are arguably one of the most delightful culinary treasures of the Caribbean and an experience not to be missed!

So why wait? Follow this step-by-step recipe to bring this delightful treat to your dining table!


  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Yeast (active dry)
  • 1/2 Tablespoon Baking Powder
  • 1 tbsp Salt
  • 1/2 Teaspoon Turmeric Powder (or 1/4 tsp for milder colour)
  • 1/4 Teaspoon Granulated Sugar
  • 3/4 Cup Warm Water
  • 1 1/2 Tablespoon Vegetable Oil
  • 4 Cups Vegetable Oil (for frying)
  • 1 Tablespoon Vegetable Oil
  • 1 Teaspoon MAGGI Curry Powder 92g Sachet
  • 1 Unit Onion (finely chopped)\
  • 3 Units of Garlic (minced)
  • 3 Tablespoon Pimento/ Seasoning Pepper (minced)
  • ¼ cup celery minced
  • 0.5 Pound Channa/Chickpeas (soaked overnight)
  • 3 Cups Water
  • 8 tbsp Kennedys Chadon Beni Sauce Original or Spicy
Photo Courtesy of Arthur Bovino
Photo Credit – BBC Travel

Method for Bara

Step 1

Line a small cooler with foil and greaseproof paper, and set aside.

In a large bowl, combine all-purpose flour, active dry yeast, baking powder, salt, saffron/turmeric powder, and granulated sugar.

Step 2

Butterfly the prawns by cutting a line down the back of each one, through the shell from the Create a well in the flour mixture and add ¾ cup water and ½ tablespoon of vegetable oil. Using a finger/fork, gradually mix all ingredients in a circular motion, until it becomes a smooth dough. Do not overmix.

Step 3

Gently lift the dough and grease the bowl with ½ tablespoon of oil. Coat the top of the dough with the remaining tablespoon of oil and cover tightly with cling wrap or a damp cloth. Set aside until doubled in size (about 45 minutes – 1 hour).

Step 4

Heat oil in an iron pot until it reaches a deep-frying temperature.

Grease your hands and a portion of a smooth countertop. Separate the dough into 20 balls.

Step 5

Flatten each piece into ¼ inch rounds using your fingertips and fry immediately for 5-6 seconds. Remove from the oil using a slotted spoon and place into the prepared cooler, closing the top after each new addition. Set aside and allow to steam in the closed cooler.

Method for Bara

Step 1

In a pressure cooker, heat oil, add MAGGI® Curry Powder, and cook for 2 minutes.

Step 2

Add onion, garlic, and pimiento/seasoning peppers and cook until onions are translucent. Add channa/chickpeas and coat in the curry mixture.

Step 3

Add water, Kennedys Chadon Beni Sauce, celery and Cover the pressure cooker and cook according to your pressure cooker’s instructions for 15-20 minutes or until channa is tender.

Remove from heat and mash half of the channa/chickpeas with a potato masher. Set aside. Serve hot, on bara with Kennedys chadon Beni sauce and any other toppings of choice.

Let us know in the comments how did your doubles turn out!

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