Recipe courtesy of Kelsey Nixon
2 hr 30 min
(includes proofing and rising time)
1 hr 10 min
6 servings
2 hr 30 min
(includes proofing and rising time)
1 hr 10 min
6 servings


  • 1/2 teaspoon honey
  • 1/2 teaspoon active dry yeast 
  • 1 cup all-purpose flour 
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon curry powder 
  • 1/2 teaspoon kosher salt 
  • Pinch turmeric 
  • Vegetable oil, for oiling bowl
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced (about 2 cups) 
  • 2 cloves garlic, minced 
  • 2 tablespoons curry powder 
  • 2 teaspoons ground cumin 
  • 3/4 teaspoon ground allspice 
  • 1/2 teaspoon turmeric 
  • 1 fresh bay leaf 
  • Two (15-ounce) cans chickpeas, drained 
  • 1 cup low-sodium chicken or vegetable stock 
  • Kosher salt
  • 1/4 cup chopped fresh cilantro
  • 1 medium carrot, julienned 
  • 1/2 green mango, peeled and julienned 
  • 1/4 English cucumber, halved and thinly sliced 
  • 1/4 teaspoon cracked black pepper 
  • 2 limes, juice of 
  • Kosher salt
  • Vegetable oil, for frying and for greasing baking sheet
  • All-purpose flour, for dusting
  • Tamarind chutney (or mango chutney)
  • Scotch bonnet hot sauce (or your favorite hot sauce) 


Watch how to make this recipe.

For the dough: 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.

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.

Meanwhile, for the filling: 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.

For the slaw: 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.

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.

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.

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.

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.

Cook's note: If you've got one, use a mandolin to slice the vegetables for the slaw.

If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast.

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