Chickpea Masala Sandwich
A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.
Yield: serves 6
- 2 cups flour
- 1 tsp. active dry yeast
- 1 1⁄2 tsp. ground cumin
- 1 tsp. ground turmeric
- 1⁄2 tsp. plus 1 tbsp. kosher salt
- 1⁄4 tsp. sugar
- 3 tbsp. vegetable oil, plus more for frying
- 1 large yellow onion, halved lengthwise and thinly sliced
- 2 1⁄2 tsp. curry powder
- 2 cloves garlic, smashed
- 6 sprigs cilantro, roughly chopped
- 1 (15-oz.) can chickpeas
- 3 tbsp. tamarind paste
- 1 granny smith apple
- In a large bowl, whisk together flour, yeast, 1⁄2 tsp. cumin, turmeric, 1⁄2 tsp. salt, and sugar. Add 3⁄4 cup 115 water and mix with a wooden spoon until a soft dough forms. Turn out dough onto a floured surface. Knead dough until smooth and elastic, about 5 minutes. Lightly oil dough with 1 tbsp. vegetable oil and transfer to a large bowl; cover with plastic wrap. Transfer bowl to a warm place and let rise until it doubles in size, about 1 1⁄2 hours.
- Meanwhile, heat 2 tbsp. oil in a 4-quart saucepan over medium-high heat. Add onions and 2 tsp. curry powder and cook, stirring occasionally, until onions soften, 15 minutes. Add the garlic, cilantro, chickpeas, and 1 1⁄2 cups water. Bring water to a boil over high heat; reduce heat to medium and cook, partially covered, until chickpeas begin to fall apart, about 1 1⁄2 hours. Mash half of the chickpeas against the side of the saucepan with a wooden spoon. Cover and set aside.
- Divide dough into sixteen 1-ounce portions and form loose balls. Place each dough ball between 2 sheets of waxed paper and press the dough with your hands into a 1⁄8"-thick disk about 6" in diameter.
- Pour in oil to a depth of 11⁄2" in a 4-quart saucepan; heat over medium-high heat until the oil registers 325° on a deep-fry thermometer. Fry 1 dough portion at a time, inverting once with tongs, until puffed, about 30 seconds. Transfer to a paper towel–lined plate with tongs. Repeat with remaining dough, covering each portion with a paper towel as you stack the doubles on the plate.
- In a small bowl, whisk tamarind paste with ½ cup warm water and remaining curry powder and cumin. Grate granny smith apple on a box grater and stir to combine. For each double, spoon on 1 tbsp. of chickpeas, add chutney, and top with another double. Serve hot.