These Doubles are great to snack on! Perfect for a casual get together. Serve with cold beer.
In a large bowl combine the flour, salt, tumeric and pepper. In a small bowl place the warm
water, yeast and sugar and let sit for 5 minutes.
Add the yeast mixture to the flour and stir with a wooden spoon. Add ¼ cup more water to make slightly firm dough. Turn onto lightly floured surface and knead until smooth – dough is firm. And cover with a damp cloth and let rise for one hour.
Heat the vegetable oil in a large skillet and add onion, garlic, curry powder, and minced ginger until soft, about 3 minutes. Add chickpeas and cook for another 5 minutes. Add the water and season with salt and pepper. Cover and let simmer until the chickpeas are soft and most the liquid has evaporated. Remove half the mix and puree it in a food processor. Combine the pureed filling to the rest of the filling and mix together. Add coriander and lemon juice. Keep warm.
Punch down the dough. Let to rest for 10 to 15 minutes. To shape the dough, take 1 tbsp. of dough and flatten it to form circle, about 5-inches in diameter. Make 18 circles for 9 doubles.
Heat oil in a large skillet to a temperature of 375 degrees F. Fry the dough circles for 20 seconds on each side. They will puff up. Drain on paper towel.
Make the doubles by sandwiching the filling between two of the fried pastry circles. Serve warm. Makes 9 doubles.