Spiced Doubles Sandwich with Tamarind Chutney

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A popular Trinidad street food featuring curried chickpeas stuffed between soft fried flatbreads, drizzled with tangy tamarind chutney. This Caribbean-inspired street-food recipe, ready in about 55 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 salt
• 1/2 cup, for frying vegetable oil
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 small, diced onion
• 2 minced garlic cloves
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 3/4 tsp salt
• 3 tbsp tamarind paste
• 2 tbsp brown sugar
• 1/4 cup water
• 2 tbsp chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour, 1 tsp active dry yeast, 1/2 tsp salt, and 3/4 cup warm water. Knead for 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
2. Step 2: Punch dough down and divide into 12 equal balls. Roll each into 4-inch circles on a floured surface.
3. Step 3: Heat 1/2 cup vegetable oil in a deep skillet over medium-high heat. Fry each dough circle for 1-2 minutes per side until puffed and golden. Drain on paper towels.
4. Step 4: While frying, heat 1 tbsp curry powder, 1 tsp ground cumin, 3/4 tsp salt, 1/2 tsp black pepper in a pan over medium heat for 30 seconds. Add 1 diced small onion and 2 minced garlic cloves, sauté for 3 minutes.
5. Step 5: Add 1 can (15 oz) drained chickpeas and 1/4 cup water, mashing some chickpeas with the back of a spoon. Simmer for 8 minutes until thickened and fragrant.
6. Step 6: For tamarind chutney, whisk 3 tbsp tamarind paste, 2 tbsp brown sugar, and 1/4 cup water in a small saucepan. Simmer over low heat for 5 minutes until syrupy.
7. Step 7: Assemble doubles by placing 2 fried flatbreads stacked, spooning 3-4 tbsp curried chickpeas between them, drizzling with tamarind chutney, and sprinkling 2 tbsp chopped cilantro on top.