According to the Menu: Doubles

Hello again hungry fashionista, today I come to you with a fantastic recipe for a Trinidadian classic, Doubles. As you should already know, I have West indian roots (Barbados, Haiti and Cuba) and I am certainly not stranger to Caribbean cuisine, that’s why last week when I was in New York and my friend, Kayla, asked us if we wanted to go to the local Trinidadian restaurant, I was more than happy to say yes. There was so much wonderful Caribbean cuisine to choose from, like Roti and  bake and shark but I decided to get Doubles because they are such a great portable meal. After my first bite I was instantly hooked. I was craving Doubles for the next two days after that but unfortunately I never got to go back to that Trinidadian restaurant before heading home. So I decided to make my own. I found this recipe while scouring the internet and they came out beautifully. Check out below for my step by step instructions on what I did to make these delectable little treats.



For Dough:

• 1/3 cup warm water (100°-110°F).

• 1/4 teaspoon sugar

• 1 teaspoon active dry yeast

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground black pepper

For filling (curried channa):

• 2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas

• 1 tablespoon vegetable oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 1 1/2 tablespoons curry powder (see Tips, below)

• Pinch of ground cumin

• Salt and ground black pepper to taste

For assembly:

• 1 cup vegetable oil

• Hot pepper sauce (see Tips, below)

• Kuchela (see Tips, below)

• Thinly shredded cucumber

In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.

Notes:·
· The hot sauce traditionally served with doubles is made from yellow habañero peppers. It’s also know as pepper sauce. 
· Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely. I mixed my Kuchela with a bit of sugar which added a nice sweet spicy flavor to the doubles.