Double-Cooked Doubles with Curried Channa and Tamarind Chutney

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A street food favorite from Trinidad, this doubles recipe layers soft fried bara breads with curried channa chickpeas and tangy tamarind chutney for a flavorful handheld meal. This Caribbean-inspired vegetarian recipe, ready in about 50 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water
• 1/2 tsp ground turmeric
• 1 tsp salt
• 2 cups for frying vegetable oil
• 2 cups, drained and rinsed canned chickpeas
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cup water
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• to taste hot pepper sauce

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Instructions

1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour, 1 tsp active dry yeast, 1/2 tsp ground turmeric, and 1 tsp salt. Gradually add 3/4 cup warm water and knead for 8 minutes until a soft dough forms. Cover and let rest for 1 hour until doubled in size.
2. Step 2: Divide the dough into 12 equal balls and roll each into 5-inch circles. Heat 2 cups vegetable oil in a deep skillet over medium-high heat. Fry each dough circle for 1-2 minutes on each side until puffed and golden, then drain on paper towels.
3. Step 3: For the curried channa, heat 1 tbsp vegetable oil in a saucepan over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent.
4. Step 4: Stir in 1 tbsp curry powder, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until fragrant. Add 2 cups drained chickpeas and 1 cup water, simmering gently for 10 minutes until thickened.
5. Step 5: Meanwhile, mix 2 tbsp tamarind paste with 1 tbsp brown sugar and 2 tbsp hot water until smooth to create tamarind chutney.
6. Step 6: To assemble, place one fried bara on a plate, spoon 3-4 tbsp curried channa over it, drizzle with tamarind chutney and hot pepper sauce to taste, then top with another bara. Serve immediately while warm and fluffy.