•1 pound pizza dough
•flour (for dusting board)
•canola oil (for frying)
•1 white onion (diced)
•2 cloves garlic (minced)
•2 teaspoon ginger
•1 teaspoon curry powder
•1/4 teaspoon cayenne
•1/2 teaspoon cumin
•1 cup tomato sauce
•1/4 cup mint (chopped)
•1/4 cup cilantro (chopped)
•kosher salt and freshly ground black pepper
•1 cup olive oil
•1 (1-inch piece) ginger (peeled)
•1/4 cup mint leaves
•1/4 cup cilantro leaves
•2 cups Greek yogurt (plain)
•1 cup English cucumber (grated)
•1/4 cup scallions (thinly sliced, plus more for garnish)
•1 tablespoon lime juice
1Fill a countertop fryer or heavy-bottomed pot with a few inches of oil. Preheat oil to 360 ºF.
2On a lightly floured surface, roll pizza dough to 1/4-inch thick and cut into 6, 4-inch circles. Drop the dough into the hot oil, pressing down with the end of a wooden spoon to make the dough concave. Fry until golden-brown. Using a spider, remove dough to a paper towel-lined dish. Season with salt.
3For the Chickpea Filling: Place a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, onion, garlic, ginger, curry powder, cayenne and cumin. Sauté until translucent, about 3-4 minutes. Add the chickpeas and toss to coat. Add tomato sauce, bring to a simmer and cook for 5 minutes. Season with salt and pepper to taste. Add mint and cilantro. Stir to combine and remove from heat.
4For the Citrus-Herb Oil: in a blender, add oil, the peel of 1/2 a lime, 1/2 a lemon, ginger, mint and cilantro. Puree until smooth.
5Set a fine mesh strainer over a medium bowl. Strain oil, pushing through the strainer with a spoon. Reserve strained oil and set aside.
6For the Yogurt Sauce: in a medium bowl, add yogurt, cucumber, scallions, lime juice and a pinch of salt. Stir to combine.
7To serve, transfer fried dough to a serving platter. Tear open just the center of the concave doughs. Drizzle the top of dough with Citrus-Herb Oil. Top with some Chickpea Filling and a dollop of Yogurt Sauce. Garnish with more sliced scallions.