Trini Doubles Fiesta

Introduction to Trini Doubles

Trini Doubles is a beloved street food of Trinidad and Tobago, offering a flavorful punch and an enticing aroma. This dish, known for its humble beginnings and soul-satisfying taste, is a simple yet deeply cherished breakfast option. Unlike any traditional sandwich, it does not use bread but instead employs soft fried flatbreads called 'bara,' filled with curried chickpeas, known as 'channa.' Doubles are not only savory but also a cultural icon that symbolizes Trinidad’s flavorful heritage.

The origin of Trini Doubles dates back to the mid-20th century, when it was pioneered by Indian laborers. Over time, it became a symbol of culinary fusion, presenting an amalgamation of South Asian spices and Caribbean flair. This dish, enjoyed by many, is often accompanied by an assortment of chutneys and additional toppings to further enhance its taste.

Ingredients

For the Bara (Flatbread)

• All-purpose flour - 2 cups
• Yeast - 1 teaspoon
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Warm water - 3/4 cup
• Oil - for frying

For the Channa (Curried Chickpeas)

• Chickpeas - 2 cups (soaked overnight)
• Onion - 1, finely chopped
• Garlic - 3 cloves, minced
• Curry powder - 2 tablespoons
• Cumin - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Green seasoning - 1 tablespoon
• Oil - 2 tablespoons

Optional Toppings

• Tamarind chutney
• Cucumber - thinly sliced
• Shandon beni (cilantro) - chopped
• Hot pepper sauce

Preparation Steps

Preparing the Bara

1. In a large mixing bowl, combine all-purpose flour, yeast, sugar, salt, and turmeric powder. Stir the dry ingredients together until fully blended.

2. Slowly add warm water to the dry mix. Start kneading the dough until it becomes smooth and elastic. This should take about 8-10 minutes. The resulting dough should be slightly sticky but workable.

3. Cover the bowl with a damp cloth and let it rest in a warm place for approximately one hour, allowing the dough to rise and double in size.

Preparing the Channa

1. In a large pot, heat oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become golden brown and fragrant.

2. Stir in the curry powder and cumin, cooking for a minute to toast and release their flavors.

3. Add the soaked and drained chickpeas. Stir well to coat the chickpeas with the spice mix. Add enough water to cover the chickpeas and bring to a boil.

4. Reduce the heat and let the chickpeas simmer for about 45 minutes until tender and creamy, stirring occasionally. If the mixture becomes too dry, add more water as needed.

5. Season with black pepper, salt, and green seasoning. Mash some of the chickpeas to create a thick sauce. Adjust seasoning to taste.

Assembling Doubles

Frying the Bara

1. Once the dough has risen, punch it down. Divide the dough into small balls, approximately the size of ping pong balls.

2. Roll out each dough ball into a thin circle, dusting with flour as needed to prevent sticking.

3. Heat oil in a deep frying pan over medium heat. Fry each dough round until it puffs up and turns golden brown on both sides. Drain on paper towels to remove excess oil.

Serving the Doubles

1. Place one piece of bara on a serving plate. Add a generous spoonful of channa over the top.

2. Add your desired toppings. Common choices include tamarind chutney, thinly sliced cucumber, chopped shandon beni (cilantro), and hot pepper sauce.

3. Top with the second bara to form a sandwich.

Enjoying your Trini Doubles

Trini Doubles are best enjoyed fresh and hot. To fully experience this delightful snack, eat with your hands, combining each bite to ensure every element's flavor is appreciated. The combination of crispy yet soft bara, spiced channa, and your chosen toppings create a delightful symphony of taste and texture. Enjoy doubles with a refreshing cold drink, such as ginger beer or a tropical fruit juice, to balance out its rich flavors.