This fried, curried street snack from Trinidad is perfect for midnight munchies.
For the fried bread:
1/3 cup lukewarm water, plus more
1 teaspoon yeast
1/2 teaspoon white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon turmeric
Vegetable oil, for frying
For the chickpeas:
2 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon cumin powder
2 tablespoons curry powder
1 can chickpeas, rinsed and drained
1/2 Scotch bonnet or habanero pepper, minced
1 1/2 cups water
Salt, to taste
Habanero hot sauce
For dough, combine 1/3 cup water, the yeast and sugar. Allow to sit for 5-10 minutes to allow yeast to bloom.
In a large bowl, whisk together flour, salt and turmeric. Form a well in the middle and pour in yeast mixture.
Slowly pull in dry ingredients towards the center, and knead to form a firm dough, adding more water if necessary.
Cover and keep in a warm place for 1 1/2 hours, so that it doubles in volume.
Punch down risen dough, and allow to rest for an additional 15 minutes.
Pull ping-pong-sized balls of dough, and roll into rounds approximately 4 inches in diameter.
Heat 2 inches of oil in a frying pan on medium high heat. Test the oil by dropping a small piece of dough in. If it bubbles and rises to the surface quickly, it is ready.
Place rounds of dough in pan, ensuring not to crowd. Cook for 30 seconds on each side, until lightly golden and puffy. Drain on paper towel.
For the chickpeas, heat oil in a frying pan on medium-high heat. Add onion and garlic, and cook until softened.
Add curry and cumin powder, and sauté for 10-15 seconds until fragrant.
Add chickpeas, pepper, water and salt to taste. Cook for 20-25 minutes, until chickpeas have softened but are still slightly saucy.
To assemble, place chickpeas on one piece of fried bread, followed by hot sauce and sliced cucumber. Top with another piece of fried bread, and enjoy.