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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dough: | 2. Combine 1/3 cup warm water (110 degrees F) with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry. | 3. Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place. | 4. Meanwhile, for the filling: | 5. Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt. | 6. For the slaw: | 7. Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl. Toss with the lime juice and season with salt. Set aside until ready to serve. | 8. Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch). Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc. | 9. Fill a deep frying pan with 1 to 2 inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat. | 10. In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season. | 11. Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling. Serve with chutney and hot sauce on the side, and have lots of napkins ready. | 12. Cook's Notes: | 13. If you've got one, use a mandolin to slice the vegetables for the slaw. | 14. If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
honey	1/2	teaspoon		-	-	-	-
active yeast	1/2	teaspoon		-	-	-	-
purpose flour	1	cup		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
kosher salt	1/2	teaspoon		-	-	-	-
turmeric	1	pinch		4.68	1.0071	0.1452	0.0488
vegetable oil				234.46400000000003	0.0	0.0	27.2
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
yellow onion	1	cups	diced	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
curry powder	2	tablespoons		3.25	0.5583	0.1429	0.1401
cumin	2	teaspoons	ground	3.9375	0.4645	0.187	0.2338
allspice	3/4	teaspoon	ground	3.7478	1.0277	0.0868	0.1238
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
bay leaf	1			-	-	-	-
chickpea	2	cans	drained	2266.8666	377.5112	122.7586	36.2219
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
kosher salt				-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
carrot	1		julienned	25.01	5.8438	0.5673	0.1464
green mango	1/2		peeled julienned	-	-	-	-
english cucumber	1/4		halved sliced	-	-	-	-
black pepper	1/4	teaspoon	cracked	1.4432	0.3677	0.0597	0.0187
lime	2			-	-	-	-
kosher salt				-	-	-	-
vegetable oil				234.46400000000003	0.0	0.0	27.2
purpose flour				-	-	-	-
tamarind chutney				-	-	-	-
hot sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.