The Roti Royalty of Queens
The Roti Royalty of Queens is a medium Trinidadian recipe that serves 4. 520 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 2 hrs | Cook: 30 min | Total: 2 hrs 50 min
Cost: $16.24 total, $4.06 per serving
Ingredients
- 4 cups All-Purpose Flour (sifted)
- 1 tsp Instant Yeast (active dry)
- 2 tsp Granulated Sugar (for dough)
- 1 tsp Salt (fine)
- 1 cup Warm Water (about 110°F)
- 2 tbsp Unsalted Butter (melted)
- 1 tbsp Ghee (for extra flavor)
- 2 cups Cooked Chickpeas (canned, drained and rinsed or cooked from dry)
- 1 medium Onion (finely chopped)
- 2 Garlic Cloves (minced)
- 1 tbsp Curry Powder (Caribbean blend)
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 2 tbsp Tomato Paste
- 1 cup Water
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 0.5 cup Seedless Tamarind Pulp (can be bought as concentrate)
- 1 small Banana (ripe, mashed)
- 1 Garlic Clove (minced)
- 2 tbsp Brown Sugar
- 2 tbsp White Sugar
- 0.5 tsp Salt
- 1 tsp Chili Powder (adjust heat to taste)
- 2 tbsp Water
- 2 quarts Vegetable Oil (high smoke point for deep‑frying)
Instructions
Make the Bara Dough
In a mixing bowl combine sifted flour, instant yeast, sugar, and salt. Add warm water, melted butter, and ghee. Stir until a soft, slightly sticky dough forms.
Time: PT15M
First Rise
Cover the bowl with a damp kitchen towel and let the dough rise in a warm spot until doubled in size, about 1 hour.
Time: PT1H
Shape the Bara
Punch down the risen dough, divide into 12 equal pieces. On a lightly floured surface roll each piece into a 4‑inch circle about ¼‑inch thick.
Time: PT20M
Fry the Bara
Heat vegetable oil in a deep pot to 350°F. Carefully slide one rolled circle into the oil; fry until puffed and golden, about 30‑45 seconds per side. Remove with a slotted spoon and drain on paper towels.
Time: PT15M
Temperature: 350°F
Prepare Curried Chickpeas
Heat 2 tbsp oil in a saucepan over medium heat. Sauté onion and garlic until translucent. Stir in curry powder, turmeric, cumin, and garam masala; cook 1 minute. Add chickpeas, tomato paste, water, salt, and pepper. Simmer 10‑12 minutes until thickened.
Time: PT20M
Make Tamarind‑Banana Sauce
In a small saucepan combine tamarind pulp, mashed banana, minced garlic, brown sugar, white sugar, salt, chili powder, and water. Bring to a gentle simmer, stirring until sugars dissolve and sauce thickens, about 8‑10 minutes.
Time: PT15M
Assemble the Doubles
Slice each fried bara horizontally, leaving a hinge. Spoon a generous portion of curried chickpeas onto the bottom half, drizzle tamarind‑banana sauce, then close the top. Serve immediately while hot.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 12 g
- Carbohydrates
- 68 g
- Fat
- 22 g
- Fiber
- 9 g
Dietary info: Vegetarian, Can be made vegan by using oil instead of butter/ghee
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Instant Yeast: Fresh yeast
- Instead of Unsalted Butter: Ghee, Vegetable oil
- Instead of Ghee: Butter
- Instead of Cooked Chickpeas: Lentils
- Instead of Curry Powder: Turmeric + cumin
- Instead of Seedless Tamarind Pulp: Tamarind concentrate
- Instead of Banana: Mango puree
- Instead of Brown Sugar: Honey
- Instead of Chili Powder: Cayenne pepper
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Mixing Bowl
- Whisk
- Rolling Pin
- Deep Fryer or Large Pot
- Slotted Spoon
- Saucepan
- Spatula
- Tongs
- Thermometer (optional)
- Plate or Cooling Rack
Critical Steps — Do Not Skip
- Proofing the dough to achieve a light, airy texture
- Maintaining oil temperature at 350°F for proper puffing
- Balancing the sweet‑spicy flavor of the tamarind‑banana sauce
Chef Tips from the Video
- Cover the dough with a damp cloth rather than plastic to prevent a skin from forming.
- Use a slotted spoon to lift bara from oil; this lets excess oil drain quickly.
- For extra flavor, add a pinch of ground fenugreek to the chickpea curry.
Troubleshooting
Dough does not rise
Check that the water was warm (not hot) and that the yeast is fresh. Add a pinch more sugar and a warm spot for proofing.
Bara are dense and not fluffy
Make sure the oil is at 350°F; lower temperatures cause the dough to absorb oil and stay heavy. Also avoid over‑kneading the dough.
Sauce is too thick
Thin with additional water or a splash of lime juice until it reaches a pourable consistency.
Chickpeas are dry
Add a little more water or broth during simmering and cover the pan to retain moisture.
Storage
Refrigerator: Cooked chickpeas and sauce keep 4 days; fried bara can be stored 2 days and reheated in oven.
Freezer: Freeze uncooked dough (wrapped) up to 1 month; fried bara freeze 2 weeks and reheat in oven.
Room temperature: Do not store cooked doubles at room temperature beyond 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate; bring to room temperature before shaping.
- Cook the chickpea curry and tamarind sauce up to 2 days ahead; reheat gently before assembling.
Frequently Asked Questions
What is the cultural significance and history of Trinidadian Doubles in Caribbean cuisine?
Doubles originated in Trinidad in the early 20th century as a cheap, portable breakfast for laborers. The name comes from the two pieces of fried bara that "double" the filling of curried chickpeas, reflecting the island’s Indian‑Caribbean heritage.
What are the traditional regional variations of Doubles in Trinidad and Tobago?
In the north, doubles are often served with a sweet tamarind‑banana sauce, while in the south they may feature a spicy pepper sauce called kuchela. Some vendors add boiled egg or fried fish for extra protein.
How is Doubles traditionally served in Trinidadian street food culture?
Street vendors typically serve hot bara split open, stuffed with curried chickpeas, and topped with a drizzle of tamarind sauce, cucumber chutney, and sometimes a sprinkle of fresh cilantro. They are eaten by hand, often with a side of fresh fruit.
During which celebrations or occasions are Doubles especially popular in Trinidadian culture?
Doubles are a staple at festivals such as Divali, Hosay, and Carnival, as well as everyday breakfast for commuters. Their quick, handheld nature makes them perfect for bustling celebrations.
What makes Doubles special or unique in Caribbean cuisine?
The combination of a light, airy fried dough with a richly spiced chickpea filling and a sweet‑spicy tamarind sauce creates a balance of textures and flavors that is uniquely Trinidadian, reflecting the island’s blend of Indian, African, and Spanish influences.
What are the most common mistakes to avoid when making Doubles at home?
Common errors include using water that is too hot, which kills the yeast; frying at the wrong oil temperature, resulting in soggy bara; and over‑crowding the pot, which drops the oil temperature. Follow the temperature guidelines and allow the dough to proof fully.
Why does this Doubles recipe use both butter and ghee in the dough instead of just oil?
Butter adds richness while ghee contributes a high‑smoke‑point fat that helps create the flaky layers without burning. The combination yields the authentic melt‑in‑your‑mouth texture described by Trinciti’s chefs.
Can I make Doubles ahead of time and how should I store them?
Yes. The dough can be refrigerated overnight, and the fried bara freeze well for up to two weeks. Reheat frozen bara in a 350°F oven for 5‑7 minutes before assembling with fresh chickpea curry and sauce.
What texture and appearance should I look for when frying Bara for Doubles?
The bara should puff up quickly, develop a golden‑brown crust, and have a slightly hollow interior that feels airy when pressed. If the surface is pale or the dough sinks, the oil temperature is too low.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking, produced by The New York Times, specializes in high‑quality, editorial‑driven cooking videos that explore a wide range of cuisines, techniques, and seasonal ingredients, often featuring expert chefs and home cooks.
How does the YouTube channel NYT Cooking's approach to Caribbean cooking differ from other cooking channels?
NYT Cooking emphasizes storytelling and cultural context, pairing recipes like Trinidadian Doubles with background on the dish’s heritage. Their production values, clear step‑by‑step visuals, and focus on technique set them apart from more casual vlog‑style channels.
Last updated: September 6, 2026
