Prepare the dough: in a small bowl, mix the yeast, coconut sugar, and hot water together briefly. Let it sit for 5 minutes to bloom the yeast until a thick foam forms on top. In a large bowl, mix the flour, curry powder, salt, and seeds.
Once the yeast has bloomed, add the yeast mixture and the olive oil to the flour mixture. Stir well with a wooden spoon to form it into a dough. Knead the dough with your hands for 10 minutes, then put it back in the large bowl. Cover with a damp towel and let it rise in a warm place for about 1 hour until it has doubled in size.
Prepare the filling: In a large pan, heat the canola oil over medium-high heat. Add the onion and celery and cook, stirring occasionally, for about 5 minutes to soften the onions. Add in the garlic, turmeric, cumin, and curry powder, and mix well. Next, add the raisins and chickpeas, and finally the blended tomatoes or coconut milk.
Stir to combine and cook for about 10 minutes over low heat, until the mixture is pretty dry. Taste for salt and pepper and adjust seasonings as needed. Remove from heat and cool.
Assemble the chana buns: cut the risen dough into 8 equal pieces. Roll each piece out on a cutting board to a circle about 6 inches across. Divide the filling into 4 portions and put one portion into the center of each circle. Wrap the dough around the filling and pinch the ends together. Turn the bun over so the pinched ends are underneath, then place on a parchment-lined baking sheet.
Cover the chana curry buns with a damp towel and let them rise in a warm place for about 1 hour until doubled. Remove the cover and bake the buns at 425F for 20 minutes until they’re nice and golden brown. Cut into them and serve warm with your favorite soup or salad.