Chickpea Crepes with Three Toppings
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Ingredients
For the Chickpea Crepes
  • 1½ cups chickpea flour
  • ¾ cup rice flour
  • 1 teaspoon salt or more to taste
  • 1 cup water (you may not need all of it)
  • 1 teaspoon cumin seeds
  • ½ small Serrano or Jalapeño pepper, seeded and minced, about two teaspoons (substitute a pinch of red pepper flakes)
  • 1½ cups finely shredded zucchini
  • 1 medium carrot, finely shredded
  • 4 green onions sliced thinly
  • 2 tablespoons cilantro, large stems removed, leaves chopped fine (parsley is also good…double the amount if using dried)
  • ¼ cup any light tasting oil
For the Cashew Cheese
  • 2 cups unsalted cashews, raw or roasted
  • water to cover
  • juice of a lemon
  • salt and pepper to taste
For the Pomegranate Mint Chutney
  • Seeds from 1 pomegranate, cleaned and picked through
  • ¼ cup finely sliced mint leaves
  • ¼ cup finely chopped onion
  • a generous splash white balsamic vinegar (apple cider vinegar is good, too)
  • sugar to taste
  • salt and pepper to taste
For the Radish Raita
  • a handful of radishes, finely shredded (you should have about ¼ cup)
  • ¾ cup unsweetened non dairy yogurt
  • salt and pepper to taste
  • Chopped Cilantro for garnish
Method
Make the Chickpea Crepes
  1. Measure the flours
  2. Add the salt and cumin seeds and mix well.
  3. Add half the water and blend in. The batter should be like pancake batter.
  4. Stir in the shredded zucchini, carrot, green onions, green chili and cilantro.
  5. Add more water as necessary to achieve a thin, smooth batter.
  6. Heat a large skillet and a thin covering of oil until very hot.
  7. Ladle about a half cup of batter into the hot skillet and immediately spread the batter in the pan.
  8. Allow the chickpea crepe to cook until the edges change color and the topside begins to dry out.
  9. Drizzle a little oil around the edges of the crepe, then turn it and use the spatula to press down on the top.
  10. When the besan puda is a nice color on both sides remove to a plate and cover with a towel to keep warm.
  11. Add a little more oil to the pan and continue until all the batter is gone.
Make the Cashew Cheese
  1. Soak the cashews for a couple hours in enough water to cover by a couple inches.
  2. After soaking drain well blend the cashews with the lemon juice until smooth.
  3. Add water a teaspoon at a time if necessary to help blend.
  4. Season with salt and pepper to taste.
Make the Chutney
  1. Mix all the ingredients in a small bowl about an hour before you want to serve it. Taste and adjust the salt, pepper, sugar and vinegar before serving.
Make the Raita
  1. Mix the ingredients in a small bowl about an hour before serving. Taste and adjust salt and pepper before serving.
Recipe by Lydia's Flexitarian Kitchen at http://www.lydiasflexitariankitchen.com/chickpea-crepes-three-toppings/