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5 from 2 votes

Chickpea Crepes with Three Toppings

Author: LydiaF

Ingredients

For the Chickpea Crepes

  • 1 1/2 cups chickpea flour
  • 3/4 cup rice flour
  • 1 teaspoon salt or more to taste
  • 1 cup water you may not need all of it
  • 1 teaspoon cumin seeds
  • 1/2 small Serrano or Jalapeño pepper seeded and minced, about two teaspoons (substitute a pinch of red pepper flakes)
  • 1 1/2 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)
  • 1/4 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
  • 1/4 cup finely sliced mint leaves
  • 1/4 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 1/4 cup)
  • 3/4 cup unsweetened non dairy yogurt
  • salt and pepper to taste
  • Chopped Cilantro for garnish

Instructions

Make the Chickpea Crepes

  • Measure the flours
  • Add the salt and cumin seeds and mix well.
  • Add half the water and blend in. The batter should be like pancake batter.
  • Stir in the shredded zucchini, carrot, green onions, green chili and cilantro.
  • Add more water as necessary to achieve a thin, smooth batter.
  • Heat a large skillet and a thin covering of oil until very hot.
  • Ladle about a half cup of batter into the hot skillet and immediately spread the batter in the pan.
  • Allow the chickpea crepe to cook until the edges change color and the topside begins to dry out.
  • Drizzle a little oil around the edges of the crepe, then turn it and use the spatula to press down on the top.
  • When the besan puda is a nice color on both sides remove to a plate and cover with a towel to keep warm.
  • Add a little more oil to the pan and continue until all the batter is gone.

Make the Cashew Cheese

  • Soak the cashews for a couple hours in enough water to cover by a couple inches.
  • After soaking drain well blend the cashews with the lemon juice until smooth.
  • Add water a teaspoon at a time if necessary to help blend.
  • Season with salt and pepper to taste.

Make the Chutney

  • 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

  • Mix the ingredients in a small bowl about an hour before serving. Taste and adjust salt and pepper before serving.