Doubles
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
54
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Water (warm 100°-110°f)1 tsp
Sugar1 tsp
Active Dry Yeast2 cups
All-Purpose Flour1
Salt1 tsp
Ground Turmeric1 cup
Vegetable Oil1 medium
Onion (thinly sliced)3 cloves
Garlic (minced)1.5 tbsps
Curry Powder (see tips, below)Directions:
1
Make dough: In small bowl, stir together water, sugar, and yeast
2
Let stand until foamy, about 5 or 6 minutes
3
In large bowl whisk together flour, salt, turmeric, cumin, and pepper
4
Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough
5
Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth
6
Let dough rise in warm, draft-free place until doubled, about 1 hour
7
In small bowl, stir together water, sugar, and yeast
8
Let stand until foamy, about 5 or 6 minutes
9
In large bowl whisk together flour, salt, turmeric, cumin, and pepper
10
Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough
11
Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth
12
Let dough rise in warm, draft-free place until doubled, about 1 hour
13
Make filling: If using dried chickpeas, drain and add 6 cups fresh water
14
Simmer until tender, about 1 hour
15
Drain
16
If using canned chickpeas, drain and rinse well with cold water
17
In heavy skillet over moderately high heat, heat oil
18
Add onion and sauté until translucent
19
Add garlic and sauté 1 minute more
20
Mix in curry powder and sauté 30 seconds, then add 1/4 cup water
21
Stir in chickpeas, cover, and simmer 5 minutes
22
Add 1 cup water and cumin
23
Season with salt and pepper and bring to boil
24
Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes
25
If using dried chickpeas, drain and add 6 cups fresh water
26
Simmer until tender, about 1 hour
27
Drain
28
If using canned chickpeas, drain and rinse well with cold water
29
In heavy skillet over moderately high heat, heat oil
30
Add onion and sauté until translucent
31
Add garlic and sauté 1 minute more
32
Mix in curry powder and sauté 30 seconds, then add 1/4 cup water
33
Stir in chickpeas, cover, and simmer 5 minutes
34
Add 1 cup water and cumin
35
Season with salt and pepper and bring to boil
36
Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes
37
Assemble: Punch down risen dough and allow to rest 10 minutes
38
Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle
39
Set aside
40
Repeat with remaining dough
41
In deep frying pan over moderately high heat, heat oil
42
Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side
43
Drain on paper towels or on wire rack set over baking sheet
44
Place 2 tablespoons filling on 1 piece fried dough
45
Add pepper sauce, kuchela, and cucumber
46
Top with another piece fried dough
47
Repeat with remaining dough and filling
48
Serve as snack or appetizer
49
Punch down risen dough and allow to rest 10 minutes
50
Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle
51
Set aside
52
Repeat with remaining dough
53
In deep frying pan over moderately high heat, heat oil
54
Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side
55
Drain on paper towels or on wire rack set over baking sheet
56
Place 2 tablespoons filling on 1 piece fried dough
57
Add pepper sauce, kuchela, and cucumber
58
Top with another piece fried dough
59
Repeat with remaining dough and filling
60
Serve as snack or appetizer