Spicy Doubles with Curried Channa and Tamarind Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A popular Trinidadian street food featuring soft fried bara flatbreads filled with curried chickpeas and tangy tamarind chutney. This caribbean-inspired vegetarian (vegan option) ready in about 45 minutes blends all-purpose flour, instant yeast, warm water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 instant yeast
• 3/4 cup warm water
• 1 tsp salt
• 1/4 cup plus 2 tbsp vegetable oil
• 2 cups canned chickpeas, drained and rinsed
• 1 tbsp yellow curry powder
• 3 cloves garlic cloves, minced
• 1 small chopped onion
• 2 stalks scallions, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 cup water
• 3 tbsp tamarind paste
• 2 tbsp brown sugar
• 1 tsp fresh grated ginger
• 1/2 cup hot water
• 1/2 tsp salt
• 1/2 cup (optional) chopped cucumber
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: To make the bara dough, combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt in a large bowl. Slowly add 3/4 cup warm water and 2 tbsp vegetable oil. Mix to form a soft dough, then knead for 8 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour until doubled.
2. Step 2: While dough rises, prepare the curried channa: heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small chopped onion, 3 minced garlic cloves, and 2 chopped scallions. Sauté for 4 minutes until translucent.
3. Step 3: Stir in 1 tbsp yellow curry powder, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, and cook for 1 minute until fragrant.
4. Step 4: Add 2 cups drained chickpeas and 1/2 cup water. Simmer uncovered for 10 minutes until sauce thickens and coats chickpeas. Season with 1/2 tsp salt and remove from heat.
5. Step 5: For tamarind chutney, whisk 3 tbsp tamarind paste, 2 tbsp brown sugar, 1 tsp grated fresh ginger, 1/2 cup hot water, and 1/2 tsp salt in a small bowl until smooth.
6. Step 6: Divide dough into 12 equal balls. Roll each into 5-inch diameter thin rounds. Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Fry each dough round for 1-2 minutes per side until puffed and golden, then drain on paper towels.
7. Step 7: To assemble doubles, place 2 fried bara flatbreads on a plate, spread 1/3 cup curried chickpeas on top, drizzle 1 tbsp tamarind chutney, and garnish with chopped cucumber and 2 tsp fresh cilantro. Serve warm.