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

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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.

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Questions

What is Trinidad Doubles?

A beloved street food featuring spiced chickpea curry sandwiched between two crispy fried flatbreads. This reference files it under Caribbean breakfast: made on the stovetop, rated medium and about 50 minutes start to finish.

How hot should the oil be for Trinidad Doubles?

For Trinidad Doubles, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Trinidad Doubles look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the mixture is thick. Step 8: cook until puffed and light golden.

Is there a substitute for Scotch bonnet in Trinidad Doubles?

The entry for Trinidad Doubles calls for 1/4 Scotch bonnet pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use dried beans instead of canned in Trinidad Doubles?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Trinidad Doubles uses 2 cans chickpeas (canned, drained).

Can I make Trinidad Doubles less spicy?

Yes. The heat in Trinidad Doubles comes from 1/4 Scotch bonnet pepper, minced. For a milder plate, remove the seeds and ribs from the Scotch bonnet, or use half; nothing else in the method changes.

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