Are you trying to make doubles at home, but don’t know where to start?
Well, keep on reading and I’ll tell you my take on this authentic version of Trinidadian doubles, right at home.
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So I tried doubles last year for the first time when I went to Soca Brainwash. And I thought to myself, now that I moved to a brand new town, I want to know where I can get the taste of doubles, but I really don’t have enough time to find an actual restaurant.
So I thought, why not make it home?!
I’m so happy my friend, Majidah, actually sent me this recipe from cooking with Ria so I had to make these authentic Trinidadian doubles, and I wanted to share the recipe.
Two cups all purpose flour
Half teaspoon of baking powder
One teaspoon salt
One teaspoon yeast
One fourth teaspoon turmeric
Two teaspoons sugar
One cup of warm water
One tablespoon of oil for rubbing the dough
In a medium sized bowl add flour, salt and sugar mix well. Once combined then add lukewarm water gradually into the mix to form a very soft, slightly sticky though. It only takes a few minutes to bring the two together, so don’t over kneed. Rub the dough down with oil and then cover and let rest for one hour or until it is doubled in size. The longer it rest the softer the bara will be. I let mines rest for an hour and it still came out very soft.
Divide the dough into 16 balls and then cover and allow it to rise for another hour or until the dough is doubled. Oil a plate and place the dough balls on the plate. Dip your fingers in the oil as well to flatten dough to four to six rounds. Keeping in mind that it puffs up as it cooks and they do cook fast. Begin heating your oil in a small pot over medium high heat. When the oil is very hot, gently place the dough in the hot oil and fry on each side, until it is cooked with a slight golden brown. It only takes about five to eight seconds. Drain the excess oil on the side of the pot and use the spoon or kitchen tongs.
For the Doubles Channa recipe you need:
One pound dried chickpeas
Two tablespoons of minced garlic
One fourth tablespoon turmeric
Two teaspoons of curry powder
Don’t forget two teaspoons of salt
Soak your chickpeas overnight and one teaspoon of baking soda. Drain and rinse well and drain again twice.
In a medium pot add about 12 cups of water over high heat with channa and one teaspoon of salt. Add baking soda to combine, then bring to a boil and lower the heat to medium.
Don’t forget to scoop out any impurities that rise to the top.
Once your chickpeas are tender after about an hour add one tablespoon of minced garlic and tumeric. Mix very well and continue cooking for 15 to 20 minutes. During this time with a wooden spoon stir in a back and forth and emotion, bringing it to the right consistency. It could take several more minutes for the channa to thicken. Taste and add more salt if needed.
This recipe is LEGIT! All I found myself missing was culantro (couldn’t find it) and come traditional condiment sauces to go on top.