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
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
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
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)
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