St. Lucian Dough

Steps

1. In a bowl, combine the plain flour, salt, baking powder, and sugar. Mix thoroughly with a spatula.
2. Gradually add warm water to the dry ingredients while mixing. Continue adding until you form a soft dough.
3. Knead the dough on a flat surface for about three to five minutes until it is smooth and elastic.
4. Apply a little oil to the kneaded dough ball, then cover it with a tea towel and let it rest for about half an hour.
5. In a separate pot, boil 1 1/2 cups of split peas for 20 to 30 minutes until they are nice and soft.
6. Drain the cooked split peas and allow them to cool completely.
7. Transfer the cooled split peas to a food processor. Process them for about 30 seconds to one minute until they are nicely crushed but not too fine or chunky.
8. In a clean pot, heat some oil over medium heat. Add the roughly chopped onions and fry for about one to two minutes until translucent.
9. Add the saltfish, green seasoning, spring onions, curry powder, and all-purpose seasoning to the pot with the onions. Sauté for 2 to 3 minutes.
10. Pour the crushed split peas into the sautéed filling mixture. Stir well to combine, allowing the heat to infuse the flavors (turn off the heat before adding the peas).
11. Divide the rested dough into 8 equal pieces and roll them into small balls.
12. Open each dough ball and place about a tablespoon of the split pea filling inside. Pinch the edges together to seal the dough, ensuring it is double-sealed for authenticity.
13. Heat oil in a frying pan over medium heat until hot. Carefully add the filled dough balls to the hot oil.
14. Using a spoon, gently pour some of the hot oil onto the top of each dough ball to help it rise beautifully.
15. Fry the dough balls on medium heat for about 3 to 4 minutes, flipping them occasionally, until they are nicely golden brown and cooked through.
16. Remove the fried dough from the pan and place them on paper towels to drain any excess oil.