Trinidad Doubles with Tangy Mango Chutney
Trinidad Doubles are a popular Caribbean street food featuring spiced chickpeas (channa) sandwiched between two pieces of soft bara, paired with a tangy mango chutney.
Preparation
Get these tasks done before you start cooking.
Preparing the Bara Dough
- 1
Mix Dry Ingredients
In a large bowl, mix flour, turmeric, yeast, sugar, and salt.
- 2
Form Dough
Gradually add warm water, stirring until a sticky dough forms.
- 3
Knead and Rise
Knead for 5 minutes until smooth, cover, and let rise for 1 hour.
Cooking the Channa
- 1
Sauté Aromatics
Heat oil in a pan over medium heat. Add onion and garlic, sauté until golden.
- 2
Add Spices and Chickpeas
Stir in chickpeas, cumin, curry powder, salt, and pepper. Cook for 10 minutes.
- 3
Adjust Consistency
Add water as needed for desired consistency.
How to Make Trinidad Doubles with Tangy Mango Chutney
Total time: 2 h 20 min · Yields 6 servings
- 1
Frying the Bara
Flatten portions of dough and fry in hot oil until golden brown.
- 2
Making the Chutney
Simmer mangoes with sugar, vinegar, chili flakes, and salt over low heat until thickened.
- 3
Assembling the Doubles
Place channa between two pieces of bara and drizzle with mango chutney.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store bara and channa separately in the fridge for up to 3 days. Reheat before serving.
Can I substitute mango chutney with something else?
Yes, you can use tamarind sauce or a simple pickle relish.
Is there a gluten-free option for bara?
You can use gluten-free flour, but the texture might vary.
Can I make this ahead?
Yes, prepare the channa and chutney ahead of time. Fry the bara fresh for best results.
What else can I serve with Doubles?
They pair well with a refreshing cucumber yogurt salad or spicy coleslaw.
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