Name: Trinidadian Doubles
Yield: Serves 6 to 8
Cuisine: Trinidadian
Ingredients: 1½ teaspoons pink or sea salt; 2 cups (480 ml) water; Two 15.5-ounce (439 g) cans chickpeas, drained or 3½ cups (765 g) cooked chickpeas; Canola oil, for frying; ½ cup (60 g) yellow split pea flour or an additional ½ cup (60 g) unbleached all-purpose flour; 1½ teaspoons chickpea flour; 1½ teaspoons brown sugar; 1½ cups (360 ml) warm water (110°F to 115°F/43°C to 46°C); ¾ teaspoon pink or sea salt; 1 teaspoon black pepper; 1 teaspoon Madras curry powder; 3 tablespoons canola oil; 1 teaspoon ground cumin; 1 teaspoon Bajan Pepper Sauce, optional; 6 garlic cloves, pressed; 1 tablespoon Madras curry powder; 1 tablespoon ground cumin; 3 cups (375 g) unbleached all-purpose flour; 1 onion, finely chopped or sliced into thin crescents; 1½ teaspoons baking powder; 1 tablespoon finely chopped fresh cilantro; ½ teaspoon ground turmeric; 1¼ teaspoons active dry yeast

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Where can you find a vegan street food so widely available that if you miss one stall another is close by? Trinidad and Tobago, baby! You’re probably wondering, What are doubles, anyway? Doubles are made of two flat and fluffy fritters, called bara, that are stuffed with a hot chickpea stew and occasionally topped with chutney. This Trinidadian street food has made its way to Barbados and several other islands on a smaller scale. Doubles vendors don’t use split pea flour in th

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