Trinidad Doubles

4.6 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 345.4
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 997.9 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 9.6 g

View full nutritional breakdown of Trinidad Doubles calories by ingredient
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Number of Servings: 6


    2 cups flour
    1/2 tsp salt
    1 teaspoon curry powder
    1 teaspoon gheera (cumin)
    1/2 tsp ground pepper
    1 teaspoon yeast
    1/3 cup warm water
    1/4 tsp sugar
    Oil for frying

    Filling (Curried Channa):
    1 14 oz channa, tinned
    1 tablespoon curry powder
    3 cloves garlic, minced
    1 onion, sliced
    1 tablespoon vegetable oil
    2 tsp ground geera (cumin)
    1 tsp Pepper sauce
    2 tsp salt
    1 tsp black pepper


1. In a large bowl combine the flour, salt, curry powder and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.
6. Sauté for a few minutes.
7. Add the channa, stir to coat well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
9. When the channa is finished it should be moist and soft.
10. Add pepper sauce and season to taste with additional salt if desired.
11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
NOTE: Pay particular attention to how thin, flat, and oily/sticky these rounds are. If your rounds are thicker, dryer or heavier than this they will -not- come out with the right texture
13. Use oil to moisten palms of your hands so that the dough won’t stick to them :)
14. Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper
15. When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.

Number of Servings: 6

Recipe submitted by SparkPeople user DECEMBERRAINE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I was shocked to find it on here too! Thanks again and let's keep posting west indian dishes - 8/1/09

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  • Incredible!
    Wow, I'm happy to see this here. - 6/11/13

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  • Very Good
    Thank you so much for this nutrition info. I had some yummy doubles today and was frettin about the caloris. - 1/21/13

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  • Incredible!
    love this - 12/10/11

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  • Incredible!
    Thank you ever so much! I was so surprised to find it here and just in time before I indulge in a couple tomorrow here in DC. - 6/24/11

    Was this review helpful?   yes  No