Doubles

Ingredients13

• all-purpose flour300 g
• instant yeast7 g
• sugar1 tsp
• salt2 tsp
• ground turmeric1 tsp
• ground cumin2 tsp
• warm water200 ml
• vegetable oil500 ml
• cooked chickpeas400 g
• onion1
• garlic3 cloves
• curry powder2 tbsp
• Scotch bonnet pepper1

Method

1. Mix the flour, yeast, sugar, 1 tsp salt, turmeric, and 1 tsp cumin, then stir in the warm water to form a soft dough. Cover and rest for 45 minutes until puffy.
2. Finely chop the onion, garlic, and Scotch bonnet. Fry them in 2 tbsp oil until soft, then add the curry powder and remaining cumin and cook briefly.
3. Stir in the chickpeas and remaining salt with a splash of water. Simmer until thick and saucy, then mash a few chickpeas to bind the filling.
4. Divide the dough into 8 pieces, roll into balls, and flatten each into a thin round.
5. Heat the remaining oil and fry the rounds until puffed and golden, turning once. Drain well.
6. Place a spoonful of curried chickpeas between two warm baras and serve immediately.