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Flavorful Trinidadian Doubles Recipe with Easy Curry Chickpeas and Tamarind Sauce

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A beloved Trinidadian street food featuring soft fried bara bread filled with spicy curry chickpeas and tangy tamarind sauce. This recipe brings authentic Caribbean flavors to your kitchen with simple ingredients and easy steps.

Ingredients

  • All-purpose flour – 2 cups (240g), sifted
  • Instant yeast – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt – ½ tsp
  • Sugar – 1 tsp
  • Warm water – about ¾ cup (180 ml)
  • Vegetable oil – for frying
  • Canned chickpeas – 2 cups (about 340g drained), rinsed and drained
  • Onion – 1 small, finely chopped
  • Garlic – 2 cloves, minced
  • Fresh ginger – 1 tsp, grated
  • Curry powder – 1 tbsp
  • Ground cumin – ½ tsp
  • Turmeric powder – ½ tsp
  • Chili powder or cayenne – ¼ tsp
  • Tomato paste – 1 tbsp
  • Vegetable broth or water – ½ cup (120 ml)
  • Salt and black pepper – to taste
  • Fresh cilantro – a handful, chopped
  • Tamarind paste – 2 tbsp
  • Brown sugar – 2 tbsp
  • Water – ½ cup (120 ml)
  • Ground cumin – ¼ tsp
  • Salt – a pinch

Instructions

  1. Prepare the Bara Dough: In a large mixing bowl, combine sifted flour, instant yeast, turmeric, salt, and sugar. Slowly add warm water (about ¾ cup or 180 ml) and mix until a sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest in a warm spot for about 1 hour or until doubled in size.
  2. Make the Tamarind Sauce: While dough rises, whisk tamarind paste, brown sugar, water, cumin, and salt in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened. Remove from heat and cool.
  3. Cook the Curry Chickpeas: Heat 1 tbsp oil in a medium saucepan over medium heat. Sauté onions until translucent (~5 minutes). Add garlic and ginger; cook 1 minute. Stir in curry powder, cumin, turmeric, and chili powder; cook 30 seconds. Add tomato paste; cook 2 minutes stirring constantly. Add chickpeas and vegetable broth (120 ml). Simmer uncovered for 15-20 minutes until sauce thickens and chickpeas are tender but not mushy. Season with salt and pepper. Stir in cilantro before serving.
  4. Shape and Fry the Bara: Punch down dough and divide into 10 equal balls. Roll each into 4-5 inch (10-12 cm) thin circles. Heat 2 inches (5 cm) vegetable oil in a deep frying pan to 350°F (175°C). Fry bara one or two at a time, flipping once, until puffed and golden brown (1-2 minutes per side). Drain on paper towels.
  5. Assemble the Doubles: Place one bara on a plate, spoon generous curry chickpeas on top, drizzle with tamarind sauce. Top with a second bara or fold the single bara around filling like a sandwich. Serve immediately.

Notes

If dough is sticky while rolling, dust lightly with flour but avoid over-flouring to keep bara soft. Maintain oil temperature around 350°F (175°C) for perfect puffing and golden color. Dough can be prepared ahead and refrigerated overnight; bring to room temperature before frying. Tamarind paste can be substituted with lemon juice and brown sugar but flavor differs. For gluten-free, use chickpea flour for bara dough. Adding fresh diced mango to tamarind sauce adds a fruity twist.

Nutrition

Keywords: Trinidadian doubles, curry chickpeas, tamarind sauce, Caribbean street food, vegan, gluten-free option, fried flatbread, bara, plant-based

Find it online: https://blairrecipes.com/flavorful-trinidadian-doubles-recipe-with-easy-curry-chickpeas-and-tamarind-sauce/