Today’s Sunday Supper has a Mardi Gras theme, and I decided to take a step a little further away than NOLA classics. Trinidadian doubles are a very typical street food that you’ll find at various festivities, including carnival/Mardi Gras.
The name doesn’t really tell you much about what they are, though. It’s basically a sandwich made with a spiced flatbread filled with chickpea curry. It makes a really tasty snack, whenever you eat it. Plus it’s vegan too.
A feast of Carnival food
If you’re a regular, you might have noticed I have been sharing a few recipes that might be eaten for Carnival/Mardi Gras recently. I’ve meant to look into Carnival food for ages but keep thinking of it too late in previous years.
This year, I decided to finally get on to it. I’m so glad I did, as it has meant that we have enjoyed crawfish etouffee and discovered pineapple chow, oysters Rockefeller as well as these Trinidadian doubles. (By the way since then I’ve collected more ideas for Mardi Gras food around the world.)
How to make Trinidadian doubles
Trinidadian doubles are not difficult to make, you just need to allow a little time since the flatbread is made with yeast and so needs to rise. But you simply mix the yeast with warm water and a little sugar to get it going while you mix the dry ingredients, then mix it together.
You don’t need to knead the dough as much as a typical bread, just enough to stretch the gluten a little. Leave it to rise while you make the chickpea curry, which is as simple as softening the onion and garlic, adding the spices, chickpeas and water then cooking down a few minutes.
Traditionally, you would fry the flatbread but I decided to bake it instead, a bit as you would pita bread. I’m sure this would be heresy to anyone who grew up with this, but to me, it’s both healthier and easier. Since it comes out a little puffier than frying, you can also then stuff the bread rather than use two as a sandwich which is a little less messy, too.
Trinidadian doubles make a great snack plus with my slight adaptation, they’re pretty healthy too. While they might be a street snack for breakfast, late night or festivals in their native home, I think they’d be good any time. Give them a try and you may agree.
For the flatbread
- 6 tbsp water warm, 90ml, 1/4c plus 2tbsp
- 1 tsp instant yeast fast acting yeast
- 1/2 tsp sugar
- 2 cups all purpose flour 280g plain flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp turmeric
For the chickpea curry
- 1 tbsp vegetable oil
- 2 cloves garlic large
- 1 onion medium, finely diced
- 2 tsp curry powder
- 1/4 tsp allspice
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 cup water 120ml
- 15.5oz chickpeas 1x 15.5oz/440g can
- Sprinkle the yeast over the warm water, add the sugar and mix all together so the sugar and yeast dissolve. Leave to start activating around 3-5min while you measure out and mix together the remaining dry ingredients - flour, salt, pepper and turmeric.
- Add the yeast liquid to the seasoned flour and mix until well combined.
- Tip the dough onto a lightly floured surface and knead just a couple minutes to stretch the gluten a bit. Form the dough into a ball and put in a clean, lightly oiled bowl. Cover and set aside in a warm place for around an hour to hour and a half, until it has doubled in size.
- Meanwhile, make the curry. Warm the oil in a small pan over a medium heat and add the garlic and onion. Cook, stirring now and then, until they are softened, around 3-5min. Add the curry powder, allspice, paprika and cumin, stir and cook a minute then add the water and chickpeas. Bring to a simmer, reduce the heat, cover and simmer for around 20min.
- Preheat the oven to 425F/220C and line a large baking sheet/tray.
- Once the dough has risen, knock it back (prod it with your fingers to get air out) then divide into around 6-8 pieces, each about the size of a walnut. Flatten each out into a thin circle. Transfer them to the lined tray and bake for around 8-10min until lightly brown.
- Allow the flatbreads to cool slightly before topping or filling with the curry. Top with a little cucumber, chutney and/or hot sauce, as you prefer.
See all the other Mardi Gras ideas being shared today:
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
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