Ok so doubles are unlikely to make it as the next big Instagram trend but trust me when I say their taste makes up for their lack of photogeneity. In aid of Carnival having just passed and leaving its mark on the streets of Notting Hill at the weekend for another year, I had a go at making this Caribbean staple and enjoyed scoffing them after. Originating in Trinidad, doubles are often eaten at breakfast but also as a late night snack. If you’ve had these before you’ll understand how messy these are so I can only imagine after a few drinks they would be absolute carnage to eat – much like all late night food in fact. But doesn’t it just add to the experience when you have food smeared all over your face with not a care in the world. That’s living the high life right there.

Doubles consist of two baras (the bread) filled with chana (curried chickpeas) but originally sold in singles, the name came about when customers requested to double up their order. More definitely is better in this case!

I followed this recipe from epicurious.

Ingredients: (Serves 2)

For dough:
40ml warm water (100°-110°F).
1/4 tsp sugar
1/2 tsp active dry yeast
170g all-purpose flour
1/2 tsp salt
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground black pepper

For filling (curried channa):
1/2 can of chickpeas
1 tablespoon vegetable oil
1/2 medium onion, thinly sliced
1 garlic clove, minced
1 tablespoons curry powder
Pinch of ground cumin
Salt and ground black pepper to taste

For assembly:
Mango Chutney


Make dough:

  1. In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
  2. In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.

    Make filling:

    1. Drain the chickpeas and rinse well with cold water.
    2. In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
    3. Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.


      1. Punch down risen dough and allow to rest 10 minutes.
      2. Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
      3. In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
      4. Place 2 tablespoons filling on 1 piece fried dough. Add 1 tablespoon of mango chutney and top with another fried dough piece.



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