What's better, Doubles or Aloo Pie?

For a larger view of the photo, please click here

Heyy guys, what you all had for breakfast this morning? Let me guess? A Doubles?? lol!

I have been doing some research on the anatomy of the ultimate street food in T&T which can be eaten at any time of the day.. Doubles! Here in T & T, Doubles and all other Indian Delicacies such as Saheena, Bhaiganie, Kachorie and Poulorie play a major role in our cosmopolitan nation or as I like to call it, 'callaloo' since T&T is blessed with various cultures and everyone humbly enjoys the foods from each cultural background. 

Since Trinis' enjoy not one but two wholesome doubles almost everyday, we wonder how this affects their health. So, I have done my research on the benefits of doubles and aloo pie to find out which is better. 

You maybe thinking aloo pies are healthy to eat, however according to Chef Meg Galvin  from Spark Recipes, if you eat one doubles you will have ingested 345 calories, 11.8 grams of fat, 997.9 mg of sodium, 51 grams of carbs, two grams of fiber and 9.6 grams of protein. Doubles has no cholesterol. However, the aloo in the aloo pie when fried increases its carbs and fat, not to mention the thickness of an aloo pie as compared to a doubles bara. There’s no cholesterol, but there’s high protein and less fat than a pie. Throw in some nice cucumber, mango or tamarind chutney and you even have some similarity of a fruit or vegetable for breakfast.

Recipe for a Trini Doubles 

Ingredients:

Bara
- 1 lb flour
- 1 tsp saffron powder (tumeric)
- 1 tbsp. baking powder
- 1 tsp yeast
- 1/4 tsp. sugar
- 1 tsp. salt
- 2 cups water
= 1 tbsp. oil
- oil for frying

Channa
- 2 cups channa, soaked overnight
- 10 cups water, for boiling
- 2 tsp. baking soda
- 2 tbsp. oil
- 1 tsp. curry
- 1 tsp. saffron (tumeric)
- 1 tsp. geera (cumin)
- 1 tsp. masala
- 2 cloves garlic, chopped finely
- 1/2 onion, chopped finely
- 5 leaves chadon beni ( bandhania), chopped finely
- salt and pepper to taste

Method:

For Bara 

- Mix all the ingredients dry in a bowl.
- Add the water and knead until a smooth dough is formed.
- Then add the tablespoon of oil over the dough.
- Cover with a cloth and leave to rest for 1 hour or until double its size.
- Spread a thin layer oil over the surface you’re using and make little balls about 2 inches in     diameter.
- Heat the oil over a medium to high flame…
- Spread the bara dough with your hands.
- Fry on both sides for 7 to 10 seconds
- and then drain on paper towels

For Channa

- Soak the channa overnight adding the baking soda.
- Mix the curry, geera, and masala in 1/4 cup of water and add to the pot.
- Then add the onion and garlic and saute until golden and the curry is just about to get dry.
- Add the channa and simmer for 20 minutes. Pour enough water to cover the channa.- Simmer for 20 minutes. Pour enough water to cover the channa.
- Mix in the finely chopped chadon beni and adjust salt and pepper to taste.
- The finished channa