Trini Doubles with Brussels Sprout Salad


Trini doubles are my favourite things to eat when I go to a Caribbean restaurant, but now everyone can enjoy them…with a Vegan Pea twist! In addition to being heaven on Earth, a Trini Double consists of two Bara Roti (fried turmeric flat breads) with a filling of curried potatoes. The baked chickpea and brussels sprout garnishes really provide freshness and texture! One of my proudest recipes to date!

Preparation time: 2 hours (including proofing and cooking times)

Ingredients (Makes 12 roti/ 6 Trini Doubles):

Bara Roti:

  • 1/3 cup warm water
  • 1/2 tsp granulated sugar
  • 1 1/2 tsp active dry yeast
  • 1 tsp turmeric powder
  • 1/2 tsp coriander and cumin powder
  • 1/2 tsp white pepper
  • 3/4 tsp salt
  • 2 cups plain white flour

Potato Filling:

  •  4 large baking potatoes (diced into 1cm cubes, skin on)
  • 2 large white onions (diced into 1 cm cubes)
  • 3 thai green chillies (chopped finely)
  • 5 fresh bay leaves
  • 2 tsp mustard seeds
  • 2 heaped tsp coriander and cumin powder
  • 1/4 tsp red chilli powder
  • 1 1/4 tsp palm sugar
  • 1 cup water
  • salt
  • 5 tbsp olive oil

Baked Chickpeas:

  • 1 tin chickpeas (drained)
  • 2 tbsp olive oil
  • salt
  • 1/2 tsp chilli powder
  • 1/4 tsp coriander and cumin powder

Brussels Sprout Salad:

  • 500g brussels sprouts
  • 1 lemon juiced
  • 2 tbsp olive oil
  • salt


  1. Add the warm water, sugar and yeast for the roti into a bowl and gently whisk for a second and then leave to stand
  2. In a separate bowl, mix the remaining ingredients for the roti
  3. Once the yeast mixture starts to create bubbles, add it to the flour mix and mix in with your hand
  4. Add an extra 1/2 cup plus 1 tsp of luke warm water and knead into a firm, smooth elastic dough
  5. Place the dough in a clean bowl, covered with clingfilm in a warm area for an hour
  6. Heat the 5tbsp olive oil for the potato filling in a large saucepan until hot, and then add onions, green chillies, bay leaves and mustard seeds until sizzling
  7. Add a pinch of salt to the onion mix and stir until the onions begin to brown
  8. Once the onions begin to soften, add in the potatoes and powdered spices and mix well
  9. Add in the palm sugar and the water and cover with a lid and let cook for approx. 25 minutes or until potatoes are cooked through (followed by 5 minutes without lid and the end to evaporate off water)
  10. Preheat the oven to 200 degrees celsius
  11. Dry the chickpeas between two kitchen towels by rubbing the top towel over the bottom towel
  12. Discard any shells of the chickpeas that appear to have fallen off to prevent them burning
  13. Mix the chickpeas with it’s spiced, olive oil and salt and place in the oven for 30-35 minutes until crispy
  14. Meanwhile, place the washed brussels sprouts into a blender and pulse until they are very small shreds
  15. Mix in the lemon juice, olive oil and salt with the shredded sprouts and set aside
  16. Remove the roti dough and split evenly into balls (makes approx. 12)
  17. Flatten each ball into 5mm thick discs using your finger tips
  18. Heat about 2 inches of olive oil into a pan to fry the roti
  19. Once the oil is hot enough to fry (do not fry in luke warm oil as the food will act as a sponge to the oil) fry each disc in batches, flipping them over after a couple of seconds
  20. As soon as each disc puffs and browns remove from oil and drain on kitchen paper towels (cooks within a minute)
  21. Once the chickpeas are done turn the oven off but leave them in there to keep warm
  22. Assemble our doubles by making a sandwich with the roti and potato filling, topped by a little of the salad and the baked chickpeas
  23. Enjoy my Little Peas!




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