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+ servings


Prep Time 40 mins
Cook Time 1 hr
Refrigerating Time 1 hr
Course Lunch
Cuisine West Indian
Servings 7 doubles
Calories 306 kcal


  • Cutting board/flat surface
  • Rolling Pin
  • Deep pan for frying


For Doubles

  • 1 tbsp extra virgin olive oil
  • 1/2 white onion
  • 4 garlic cloves
  • 3 tbsp curry powder
  • 1/4 tsp geera
  • 1/4 tsp masala powder
  • 2 cans chickpeas (540 mL each)
  • tamarind paste
  • 2 cups cabbage, chopped
  • 1 cup carrots, shredded
  • 1/2 scotch bonnet pepper, diced
  • 3/4 cup mango, chopped
  • Himalayan salt
  • black pepper

For Bara

  • 2 cups flour
  • Himalayan salt
  • 1/2 tsp baking powder
  • 1 tsp instant yeast
  • 1/4 tsp turmeric powder


For Doubles

  • Chop onion and garlic and place in a food processor with 1/4 cup water. Process until contents are completely blended.
  • Add extra virgin olive oil to a deep pan on medium heat and add contents from food processor in step one.
  • Add one cup of water and stir.
  • Add curry powder, geera and masala and stir.
  • Add chickpeas with one cup water and continue to stir.
  • Pinch a generous piece of tamarind paste and add to your doubles mix. Stir well to make sure the tamarind is cooked well into the contents - you don't want to see the tamarind.
  • Add cabbage, another cup of water and stir.
  • Add carrots and continue to stir.
  • Add mango as the final ingredient and stir carefully not to mush the texture of the mango.
  • Add scotch bonnet and stir well.
  • Add salt and pepper to increase the flavour if needed.

For Bara

  • Add all contents to a mixing bowl and sift until even.
  • Gradually add 1 cup of lukewarm water and knead until the dough is no longer sticky.
  • Cover with saran wrap and refrigerate for 1 hour.
  • Take mixing bowl out the fridge and divide the dough into 16 balls.
  • Add a small amount of oil to a flat surface (like a plastic cutting board) and roll each piece until flat. Add a few pinches of flour to avoid the dough from sticking to the flat surface.
  • In a deep pan, add enough oil for deep frying over medium-high heat.
  • Wait for the oil to get hot and place 1-2 doubles in the pan.
  • As the doubles start to rise, drain the oil on the side of the pan and flip took the other side.
  • Remove from pan and place on a plate with a paper towel to absorb the extra oil. Repeat the previous two steps until the doubles have been cooked.
  • Once cooled, add double mix and there you have it! Best enjoyed with some hot pepper and achar.


Calories: 306kcalCarbohydrates: 54gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 422mgPotassium: 429mgFiber: 10gSugar: 4gVitamin A: 3320IUVitamin C: 17mgCalcium: 103mgIron: 4mg
Keyword Doubles, Vegan Eating, Vegan West Indian Food, West Indian Cooking
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