Trinidad Doubles

Name: Trinidad Doubles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 2 tsp sugar; 1/2 cup water; 2 tbsp vegetable oil; 2 cans chickpeas (canned, drained); 1/2 cup onion, finely diced; 2 garlic cloves, minced; 2 tsp ginger root, minced; 2 tbsp green seasoning (cilantro and culantro mix), chopped; 1/2 tsp cumin; 1/4 tsp turmeric; 1/4 Scotch bonnet pepper, minced; 3 cups vegetable oil for frying; 1 tbsp vegetable oil

A beloved street food featuring spiced chickpea curry sandwiched between two crispy fried flatbreads.

50 minMediumServes 4380 cal/serving

CaribbeanBreakfastStovetopVegetarian

Ingredients

2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp sugar
1/2 cup water
2 tbsp vegetable oil
2 cans chickpeas (canned, drained)
1/2 cup onion, finely diced
2 garlic cloves, minced
2 tsp ginger root, minced
2 tbsp green seasoning (cilantro and culantro mix), chopped
1/2 tsp cumin
1/4 tsp turmeric
1/4 Scotch bonnet pepper, minced
3 cups vegetable oil for frying
1 tbsp vegetable oil

Instructions

1

Make the dough: In a bowl, mix 2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and 2 tsp sugar.
2

Add 1/2 cup water and 2 tbsp vegetable oil and knead until a soft dough forms.
3

Let dough rest for 10 minutes, then divide into 8 portions. Flatten each to about 1/4 inch thickness.
4

Make the filling: In a pot, heat 1 tbsp vegetable oil and sauté 1/2 cup finely diced onion, 2 minced garlic cloves, and 2 tsp minced ginger root.
5

Add 2 tbsp chopped green seasoning (cilantro and culantro mix), 1/2 tsp cumin, 1/4 tsp turmeric, and 1/4 minced Scotch bonnet pepper. Cook for 1 minute.
6

Add 2 cans chickpeas (canned, drained) and mash lightly. Simmer for 5-10 minutes until the mixture is thick.
7

Heat oil for frying to 350°F in a deep pot.
8

Fry dough portions until puffed and light golden, about 2 minutes each.
9

Drain on paper towels.
10

Place a spoonful of chickpea curry between two fried breads and serve hot.

Questions

Can I make Trinidad Doubles gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Trinidad Doubles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Trinidad Doubles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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