Trinidad Doubles with Salad

Directions

1. Doubles Dough: Stir together milk, yeast and sugar. Let stand for 8 to 10 minutes or until foamy. In separate bowl, whisk together flour, turmeric and salt; stir in yeast mixture until shaggy dough starts to form. Turn out onto lightly floured work surface; knead until dough is smooth and firm. Cover with damp cloth and let rise for 1 hour.
2. Filling: Meanwhile, melt butter in large skillet set over medium heat; cook onion, carrot, celery, garlic and ginger for 3 to 5 minutes or until softened. Stir in curry powder, cumin, coriander, pepper and salt; cook for 1 to 2 minutes or until fragrant. Stir in chickpeas; cook for 1 to 2 minutes or until well coated. 
3. Stir in 1 cup (250 mL) water and bring to boil. Cook for 25 to 30 minutes or until chickpeas are very tender and sauce is thickened. Stir in peas; cook for 2 to 3 minutes. Stir in lime juice and cilantro. Keep warm.
4. Scotch Bonnet Sauce: In blender, purée pineapple, Scotch bonnet peppers, green onions, garlic, ginger, lime juice, brown sugar and salt until smooth; set aside. 
5. Punch down dough. Let stand for 10 to 15 minutes. Divide dough into 16 portions. Roll out each portion into 5-inch (13 cm) round. 
6. Pour enough oil to come 3 inches (8 cm) up side of large high-sided skillet; heat over medium heat until instant-read thermometer reads 375˚F (190˚C). Cook buns, in batches, for 20 to 30 seconds on each side or until golden and puffed. Transfer to paper towel–lined plate. 
7. Salad: In large bowl, whisk together oil, lime juice, honey, mustard, garlic and salt; add arugula, carrots and radishes, tossing until well combined. Serve doubles with filling, hot sauce, salad and glasses of milk.