Tobagonian Doubles with Tamarind Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Soft fried flatbread sandwiches filled with curried chickpeas and topped with tangy tamarind chutney, a beloved street food from Tobago. This caribbean-inspired street food (vegetarian) ready in about 120 minutes pairs all-purpose flour, instant yeast, sugar 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
• 2 tsp instant yeast
• 1 tsp sugar
• 3/4 cup warm water
• 1 tsp salt
• for frying, about 4 cups vegetable oil
• 1.5 cups, drained and rinsed canned chickpeas
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 small, finely chopped (optional) scotch bonnet pepper
• 1 tsp salt
• 3 tbsp tamarind paste
• 2 tbsp brown sugar
• 1/2 cup water (for chutney)
• 2 tbsp, chopped for garnish fresh cilantro

Instructions

1. Step 1: Combine 2 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar, and 1 tsp salt in a large bowl. Gradually add 3/4 cup warm water, mixing until a soft dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rise for 1 hour until doubled.
2. Step 2: While dough rises, make curried chickpeas: heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped onion, 2 minced garlic cloves, and 1 small chopped scotch bonnet pepper (if using), sauté for 3 minutes until fragrant.
3. Step 3: Stir in 1 tbsp curry powder and 1/2 tsp turmeric, cook 1 minute. Add 1.5 cups drained chickpeas and 1 tsp salt, mash slightly and cook for 5 minutes, stirring occasionally. Remove from heat.
4. Step 4: For tamarind chutney, combine 3 tbsp tamarind paste, 2 tbsp brown sugar, and 1/2 cup water in a small saucepan. Simmer over low heat for 10 minutes until thickened, then cool.
5. Step 5: Divide dough into 12 equal balls. Roll each into a 4-inch circle. Heat 4 cups vegetable oil in a deep pan to 350°F. Fry each circle until puffed and golden brown, about 1-2 minutes per side. Drain on paper towels.
6. Step 6: To assemble doubles, place 1-2 tbsp curried chickpeas on one fried bread piece, top with tamarind chutney and sprinkle 2 tbsp chopped fresh cilantro. Fold and serve immediately.