Ok, you may be wondering what I was up to that kept me back from posting on Wednesday as usual. Well, now you know. Since this is going to be a long post I will have to keep my words to a minimum, but you all know how I love to talk….
The Ultimate Street Food
Doubles is THE ULTIMATE Trini street food. It doesn’t get any better than this: it’s relatively cheap, tasty, wholesome, filling, fresh, piping hot and fits nicely in the palm of your hand.
Eating it comes to be a ritual: bend forward slightly to avoid the filling getting on your clothes; hold doubles opened in one hand while the other picks up the bara filled with the channa and condiments… Or if you find that too messy you can enjoy it like I do… unwrap one side and munch away like a veggie wrap or burrito. Then when you’re finished enjoy a cold coconut water; slight jelly!
Born right here in Trinidad and Tobago of humble beginnings, doubles has now become a staple in our diets and is synonymous with being Trini. Ask any Trinidadian abroad what they do as soon as they reach back home and I’m sure 99.9% will tell you “Get some doubles!”. 🙂 We just can’t get enough. All in all, this is our food identity…Italians have their pizza, Mexicans their quesadillas, and us Trinis, we have Doubles.
Here’s Doubles. Enjoy!
1 lb flour
1 tsp saffron powder (tumeric)
1 tbsp. baking powder
1 tsp yeast
1/4 tsp. sugar
1 tsp. salt
2 cups water
1 tbsp. oil
oil for frying
2 cups channa, soaked overnight
10 cups water, for boiling
2 tsp. baking soda
2 tbsp. oil
1 tsp. curry
1 tsp. saffron (tumeric)
1 tsp. geera (cumin)
1 tsp. masala
2 cloves garlic, chopped finely
1/2 onion, chopped finely
5 leaves chadon beni ( bandhania), chopped finely
salt and pepper to taste
chadon beni chutney, mango chutney and pommecythere kuchela.
I couldn’t find space to add coconut chutney and some tambran (tamarind) sauce 🙂
Hope you enjoyed the doubles recipe. More recipes to come. Bye! Ah gone.