Trinidad doubles 🇹🇹 RECIPE ⬇️ The perfect way to line your stomach for Notting Hill Carnival this bank holiday! Carnival is my Christmas and this year we’ve hit 60 years of this beautiful celebration. I remember my first Notting Hill carnival when I first moved to London, the sounds, the smells and the atmosphere. I genuinely felt my soul light up and in the moment I realised London was home. I can’t tell you how important this carnival is for the culture, we’re literally losing recipes and it’s down to us to preserve and maintain what we have left. Channa: 300g dry chickpeas 1½ tsp baking soda 3 tsp salt 2 tbsp minced garlic 1½ tbsp green seasoning 1 tbsp coriander 1 tsp Scotch bonnet 1½ tsp ground cumin ¼ tsp ground turmeric 1 ¼ tsp Amchar masala Extra salt if needed Bara: 260g plain flour 1 tsp salt 1 tsp instant yeast ½ tsp baking powder ¼ ground turmeric 2 tsp dark soft brown sugar 220ml warm water Neutral oil, for drizzling and frying Method: 1. Rinse and soak your chickpeas overnight in a litre of water and half the baking soda. 2. Wash your chickpeas and then cover with just under 2l of water, salt, and remaining baking soda. 3. Bring to a boil, skim off the scum, and leave to cook for 45 mins to 1hr. 4. Once soft, add the remaining ingredients; I like a soft channa so I like to squash some of the chickpeas. 5. Let this simmer for 5-10 mins to thicken. 6. For the dough, combine all your ingredients in a bowl and gradually add your water. 7. The dough should be sticky; mix until just combined and then cover with oil and leave to double in size. 8. Shape into 10 balls with greased hands and leave to rise for 20 mins. 9. On a heavily greased surface or plate, spread your dough balls out thin. Then fry at 200°C for literally 5 seconds. 10. Dab excess oil off and place each bara on top of each other covered in a clean tea towel to steam. Once all bara are fried, place into a container to soften for 10 or so minutes and then serve. #trinidoubles #trinifood #nottinghillcarnival2026 #FoodTok
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