Method:

1. Prepare the vetkoek: Add yeast to water and stir, set aside to activate for 10-15 minutes
2. In a large mixing bowl, add flour, sugar and salt together
3. Create a well in the centre and gradually add the yeast and water mixture while mixing
4. The dough will be very sticky. Cover with plastic wrap or a kitchen towel in a warm place until it has doubled in size.
5. Heat cooking oil in a large pot or pan over medium to low heat.
6. When the dough is ready, with oily hands, knock the air out and start sizing the vetkoek by pushing it through your thumb and index finger like a fist and push the vetkoek into the hot cooking oil.
7. Fry for about 6-7 minutes until golden and crispy
8. Place on a paper towel to cool down and absorb the oil.
9. Cook frozen crumbed chicken pops according to package instructions and set aside.
10. Prepare the curry sauce: In a medium pot, heat cooking oil and add onions, garlic and curry powder. Cook until the onions are soft.
11. Add red pepper and carrots, season with salt and pepper, add water and cover to simmer until the pepper and carrots are soft.
12. Remove from heat and blend until smooth.
13. Return to the pot and reduce for 5-6 minutes until the sauce is slightly thick; add more liquid if necessary.
14. Assemble: Cut vetkoeks in the middle and spread curry sauce onto the vetkoek and add pops inside. Top with fresh onion and chilies and enjoy!