Spicy Trinidadian Doubles with Curried Channa

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A popular street food featuring soft fried flatbreads stuffed with curried chickpeas and topped with tangy tamarind chutney and spicy pepper sauce. This Caribbean-inspired street-food recipe (vegetarian), ready in about 120 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 tsp sugar
• 1/2 tsp salt
• 1 cup vegetable oil (for frying)
• 2 cups canned chickpeas, drained
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 small scotch bonnet pepper, minced (optional)
• 1 cup water (for channa)
• 1 tsp salt (for channa)
• 2 tbsp tamarind paste
• 2 tbsp brown sugar (for chutney)
• 1/2 cup water (for chutney)
• to taste hot pepper sauce

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Instructions

1. Step 1: To make the dough, combine 2 cups all-purpose flour, 1 tsp active dry yeast, 1 tsp sugar, and 1/2 tsp salt in a large bowl. Add 3/4 cup warm water gradually and knead until smooth and elastic, about 8 minutes. Cover and let rise in a warm spot for 1 hour until doubled.
2. Step 2: While dough rises, prepare the curried chickpeas by heating 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 3 minutes until soft.
3. Step 3: Stir in 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, and 1 small minced scotch bonnet pepper (if using). Cook for 1 minute until fragrant. Add 2 cups drained chickpeas and 1 cup water, season with 1 tsp salt. Simmer uncovered for 15 minutes until thickened.
4. Step 4: For the tamarind chutney, combine 2 tbsp tamarind paste, 2 tbsp brown sugar, and 1/2 cup water in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally until thickened to a syrupy consistency.
5. Step 5: Heat 1 cup vegetable oil in a deep skillet to 350°F. Divide the dough into 12 equal balls. Roll each ball into a thin 5-inch circle. Fry each circle for about 30 seconds on each side until puffed and golden. Drain on paper towels.
6. Step 6: Assemble doubles by placing a generous spoonful of curried chickpeas on one fried dough circle, drizzle with tamarind chutney and hot pepper sauce to taste, then top with a second dough circle. Serve immediately.