Doubles

 We started with this recipe.

https://cookingwithria.com/wprm_print/2261

The dough : we did as stated, fried in corn oil in 2 pans on gas stovetop.

We didn’t have culantro but used cilantro instead.

We used 4 cans of chickpeas, draining the aquafava into a pot to heat. We added the spices etc to this, plus some egg replacer as a thickener. Potato starch etc would have been fine. We added a can of the drained chickpeas and used the immersion blender at this point for more thickness. Finally, the last 3 cans were dumped in. This was all brought up to temperature together.

We had tamarind chutney and mint chutney from the Indian grocery store. This was a really really good thing! I would not recommend this dish without the tamarind chutney! We basically made the cucumber chutney and I also would never skip that! We used some standard Mexican hot sauce (Cholulua brand).

I used the cumin options which is obvious if you know me well, but I should say that!