Vegetarian Doubles with Curried Chickpeas and Tamarind Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Soft fried flatbreads filled with spiced curried chickpeas, topped with tangy tamarind chutney and fresh cucumber for a beloved Trinidadian street food experience. This caribbean-inspired vegetarian (vegetarian) ready in about 100 minutes blends cooked chickpeas, for frying vegetable oil, all-purpose flour 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 cooked chickpeas
• 1/2 cup for frying vegetable oil
• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp yellow curry powder
• 2 cloves minced garlic cloves
• 1 small chopped onion
• 2 tbsp tamarind paste
• 1/4 cup water (for chutney)
• 1/2 cup finely chopped cucumber
• 2 tbsp finely chopped fresh cilantro
• 1 small chopped hot pepper (optional)

Instructions

1. Step 1: In a bowl, combine 2 cups all-purpose flour, 1 tsp active dry yeast, 1 tsp sugar, and 1/2 tsp salt. Gradually stir in 3/4 cup warm water until a soft dough forms. Knead for 5 minutes, cover, and let rise for 1 hour until doubled.
2. Step 2: Meanwhile, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 small chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened. Stir in 2 tsp yellow curry powder and cook for 30 seconds.
3. Step 3: Add 2 cups cooked chickpeas and 1/4 cup water. Mash slightly and simmer for 5 minutes until thick and fragrant. Remove from heat.
4. Step 4: For the tamarind chutney, whisk together 2 tbsp tamarind paste and 1/4 cup water until smooth.
5. Step 5: Divide the dough into 12 equal balls. Roll each ball into a 4-inch circle. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry each dough circle for 30 seconds on each side until puffed and golden. Drain on paper towels.
6. Step 6: To assemble, place a fried flatbread on a plate, spoon 2-3 tbsp curried chickpeas onto it, drizzle with 1 tbsp tamarind chutney, and top with 1 tbsp finely chopped cucumber, 1 tsp cilantro, and optional chopped hot pepper.
7. Step 7: Fold and serve immediately for a delicious vegetarian street food treat.