A legacy of the East Indian indentured workers who came to harvest sugarcane in the Caribbean nation of Trinidad and Tobago, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas. This recipe is based on one in Multi-Cultural Cuisine of Trinidad and Tobago and the Caribbean, Naparima Girls' High School Cookbook (First Edition Naparima Girls Alumnae, 2002).
- 2 cups flour
- 1 tsp. active dry yeast
- 1 1⁄2 tsp. ground cumin
- 1 tsp. ground turmeric
- 1⁄2 tsp. plus 1 tbsp. kosher salt
- 1⁄4 tsp. sugar
- 3 tbsp. vegetable oil, plus more for frying
- 1 large yellow onion, halved lengthwise and thinly sliced
- 2 1⁄2 tsp. curry powder
- 2 cloves garlic, smashed
- 6 sprigs cilantro, roughly chopped
- 1 (15-oz.) can chickpeas
- 3 tbsp. tamarind paste
- 1 granny smith apple
In a large bowl, whisk together flour, yeast, 1⁄2 tsp. cumin, turmeric, 1⁄2 tsp. salt, and sugar. Add 3⁄4 cup 115 water and mix with a wooden spoon until a soft dough forms. Turn out dough onto a floured surface. Knead dough until smooth and elastic, about 5 minutes. Lightly oil dough with 1 tbsp. vegetable oil and transfer to a large bowl; cover with plastic wrap. Transfer bowl to a warm place and let rise until it doubles in size, about 1 1⁄2 hours.
Meanwhile, heat 2 tbsp. oil in a 4-quart saucepan over medium-high heat. Add onions and 2 tsp. curry powder and cook, stirring occasionally, until onions soften, 15 minutes. Add the garlic, cilantro, chickpeas, and 1 1⁄2 cups water. Bring water to a boil over high heat; reduce heat to medium and cook, partially covered, until chickpeas begin to fall apart, about 1 1⁄2 hours. Mash half of the chickpeas against the side of the saucepan with a wooden spoon. Cover and set aside.
Divide dough into sixteen 1-ounce portions and form loose balls. Place each dough ball between 2 sheets of waxed paper and press the dough with your hands into a 1⁄8"-thick disk about 6" in diameter.
Pour in oil to a depth of 11⁄2" in a 4-quart saucepan; heat over medium-high heat until the oil registers 325° on a deep-fry thermometer. Fry 1 dough portion at a time, inverting once with tongs, until puffed, about 30 seconds. Transfer to a paper towel–lined plate with tongs. Repeat with remaining dough, covering each portion with a paper towel as you stack the doubles on the plate.
In a small bowl, whisk tamarind paste with ½ cup warm water and remaining curry powder and cumin. Grate granny smith apple on a box grater and stir to combine. For each double, spoon on 1 tbsp. of chickpeas, add chutney, and top with another double. Serve hot.