You will never find no better street food in Trinidad and Tobago than Doubles, it is one of the greatest street food, second to shark and bake.



2 lbs flour

1 tsp yeast

1 tsp saffron powder

1/2 tsp ground cumin (geera)

1/2 tsp salt

Oil for frying

In a large bowl combine flour, salt, saffron and cumin (geera) and then put aside.  In another bowl place warm water and yeast.  Let sit for about five minutes until the yeast is dissolved.  Add the yeast mixture to the flour mixture with enough water to make slightly firm dough; and mix well.  Cover and let rise for about 1 1/2 hour. Punch the dough down and let it sit for another 10-15 minutes.   To shape Bara, take about 1 tablespoon of dough, pat with both hands and flatten to a 5″ circle. If dough sticks to hand moisten palms with some water. Fry in hot oil, turning once until cooked. Remove and drain on a paper towel.


2 lbs channa (chick peas)

cooking oil

3 garlic cloves, minced/crushed


pinch of ground geera (cumin powder)

1 sliced onion

1 1/2 tbsp. curry powder


pepper sauce

Soak channa in water overnight. Boil soaked channa with salt and 1/2 tablespoon curry powder until channa is tender; then drain. Mix 1 tablespoon curry powder with water.  Heat oil in a large skillet and add the garlic, onion, and curry powder mixture. Sauté for a few minutes; add the channa.  Stir to coat well with the curry mixture and cook for about 5 minutes. Add water, geera (cumin), salt and pepper. Cover, lower heat and let simmer until the peas are very soft.

You can add either mango or tamarind chutney or my personal favourite, pepper sauce.






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