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Trinidadian Doubles: Main Image

Quick Facts

Nutrition Facts

Calories 684
  Calories from Fat 295 (43%)
(51%)Total Fat 33g
(17%)Saturated Fat 3g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
(0%)Cholesterol 0mg
(39%)Sodium 927mg
(13%)Potassium 468mg
Total Carbohydrate 84g
(36%)Dietary Fiber 9g
Sugars 3g
Sugar Alcohols 0g
(28%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Trinidadian Doubles


  • Dough2 cups all-purpose flour

  • 1/2 tsp salt

  • 1 tsp saffron powder

  • 1/2 tsp curry powder

  • 1 tsp cumin

  • 1 tsp freshly ground black pepper

  • 1 tsp instant yeast

  • 1/3 cup warm water

  • 1/4 tsp sugar

  • Vegetable oil for frying

  • Filling1 Tbs vegetable oil

  • 2 medium yellow onions, sliced

  • 4 cloves garlic, minced

  • 1 1/2 Tbs curry powder

  • 1 1/2 tsp cumin

  • 1/2 tsp salt

  • 1 tsp black pepper

  • 1 15 oz can of chickpeas, rinsed

  • 1 tsp hot pepper sauce (Scotch bonnet or other)

Begin your love affair with West Indian food with this take on channa and doubles.


  • In a large bowl, combine flour, salt, saffron, curry, cumin, and black pepper. Set aside.
  • In a small, bowl combine instant yeast, warm water, and sugar and let it sit for 5 minutes.
  • Pour the yeast mixture into the flour mixture and add about 2 1/2 cups of water until the dough has formed and it is slightly sticky and firm.
  • Cover the bowl with a damp kitchen towel and let it rise for 2 hours.
  • In the meantime prepare the filling.
  • Heat the vegetable oil in a large skillet and sauté the onions on medium high heat until translucent. Add the garlic and cook for one minute more.
  • Combine curry powder and ¼ cup of water and pour over onions; stir until they are coated. Add chickpeas and sauté for 5 minutes, stirring occasionally.
  • Sprinkle chickpeas with cumin, salt and pepper. Add another cup of water; stir to combine.
  • Bring curry to a boil. Cover the skillet, reduce heat and simmer for 45 minutes or until the chickpeas are tender.
  • Season with pepper sauce and salt and pepper to taste. The curry should be tender and moist. If curry dries out during cooking process add ¼ cup of water. Keep warm.
  • When the dough has finished rising, punch it down and let it sit for another 15 minutes.
  • To shape the dough, rip off a piece about a tablespoon in size and flatten it in your palms until it is about 3 inches in diameter.
  • Heat oil in a cast iron skillet and fry the dough until it becomes puffy; about 10-15 seconds. Carefully flip the dough and cook it for another 10-15 seconds.
  • Place the bread on a plate lined with paper towel. Keep warm.
  • To assemble scoop about two tablespoons of filling onto one piece of bread. Add toppings like red cabbage and cilantro, cucumber, or mango chutney. Top with another piece of bread to make a sandwich.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.