MAGGI So Juicy Trinidadian-Style Doubles

Fry Bread: In small bowl, stir together sparkling water, yeast and sugar

In medium bowl, whisk together flour, curry powder, cumin and turmeric; fold in yeast mixture to form a dough. Cover with clean kitchen towel and let rise in cool, dark place for 1 hour or until dough has doubled in size.

Meanwhile, in large heavy-sided skillet set over medium-high heat, preheat oil to 350°F or until shimmering.

Punch dough to remove excess air and divide evenly into sixteen 1-tbsp (15 mL) balls. Using rolling pin, roll balls out into 4-inch (10 cm) rounds and transfer to baking sheet.

In batches to avoid crowding, add dough rounds to oil and cook, turning once, for 1 to 2 minutes or until golden and puffed. Transfer to paper towel–lined baking sheet. Cover to keep warm as they are cooked.

Chickpea Curry: Meanwhile, in large skillet set over medium heat, add oil. Add onion, garlic and ginger; cook, stirring frequently, for 2 to 3 minutes or until onion has softened. Add MAGGI So Juicy – Garlic seasoning, Scotch bonnet pepper, curry powder and salt; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in chickpeas and 1 cup (250 mL) water. Bring to a boil, reduce to heat to low, cover and simmer, stirring occasionally, for 10 to 15 minutes or until chickpeas are tender.

Assembly: In medium bowl, toss together cabbage, green onions, red pepper and carrot.

In small bowl, whisk together mayonnaise, lime juice, salt, pepper and celery seed. Scrape mayonnaise mixture into cabbage mixture and toss to coat.

Divide chickpea curry evenly among 8 pieces of fry bread. Top with remaining fry breads to create 8 doubles. Serve with coleslaw and mango chutney.