Oh la la, I am gearing up for the second edition of our pop up extravaganza. The fantabulastic Indian High Tea that got rave reviews all over town last month. After the success of the first one it seemed only fair to do it again to give all of you who couldn’t get in the first time a second chance. And also to give ourselves a second chance to get it even better this time. The first time was, well just that. The first time! Which made it exciting, new, stressful and a bit overwhelming. This time round I know better what to expect and am planning to enjoy every last second of the pop up. To be more present, more relaxed and truly take in the whole affair. I am such a lucky gal to be able to do what I love and have people enjoy my food. So I should celebrate that good fortune whenever I can and definitely intend to do just that coming sunday. Hope you’ll be there to celebrate right along with me!
As you may know I just like one thing better than cooking and that is sharing. So today I share one of the recipes we will be serving at the Indian high tea. The basis is from the greats over at Green Kitchen stories who make this super duper gluten free vegan savoury crêpe that is really to die for. It is really quick and easy but I decided to pimp it a little (actually quite a lot!) by filling it with cucumber raïta made with home made coconut yoghurt, avocado and pomegranate seeds. The filling takes the humble crêpe to a whole different level, making it quite chique and just the perfect substitute for the traditional high tea pinwheel sandwiches.
The other great thing about these beauties is they can be made a day ahead of time. And actually taste better when all the flavours have had some time to develop. From an Ayurvedic perspective they are also real winners since all 6 tastes are represented in this one dish. Sweet from the avocado, salty from himalaya salt, sour from the coconut yoghurt and lime, pungent from the cayenne and black pepper, bitter from the garden cress and astringent from both the chickpea flour as well as the pomegranate seeds. And to boot they are laden with spices. What’s not to love?
If you do make it ahead of time be sure to do two things. Let the crêpes cool completely before filling them. You don’t want to cook the avocado in the residual heat of the crêpes. And don’t cut them till the last minute. Otherwise the avocado may turn brown in colour when exposed to too much air. Oh, and don’t skimp on the salt. Chickpea flour can taste extremely bland without some salt to enliven it.
But no need to eat these only as a pinwheel sandwich. You can serve one or two crêpes a person along side a black and white quinoa salad as a light lunch. Or I imagine it being real delish together with some spinach or kale that has been stir fried with some garlic and onions in ghee and finished with a shaving of lemon zest. Or an Ottolenghi favorite of blanched luke warm green beans and mangetouts dressed with some chopped up roasted hazelnuts, grated garlic, orange zest and hazelnut oil. Mmm, my mouth is watering…..
This recipe is actually good for all three dosha’s because all 6 tastes are represented. Chickpeas may be harder to digest for Vata’s but usually the flour eaten on occasion should not give any problems. Kahpha’s may not want to have avocado too often as they share it’s smooth, oily and unctious qualities. They may also like to leave out the coconut yoghurt as it is really cooling in nature making it a way better match for Pitta’s. Vata’s can use the recipe as indicated below where I use cows milk yoghurt instead of coconut yoghurt. Coconut yoghurt may not be that easy to come by for everybody which is why I used cows yoghurt in the recipe. I make my own coconut yoghurt but that is a whole other post in itself! Make these little pilows of delight and if you feel especially decadent have a glass of champagne (or chai tea of you’re anything like me! ) to go with them. So here is a toast to us to get an early start on the Sunday celebration! Have a great week.
Chickpea pinwheel “sandwiches”
lightly adapted from The Green Kitchen cookbook
Makes about 5 to 6 crêpes or 20 something pinwheels
- 125 grams chickpea flour
- 1/4 teaspoon kurkuma
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon coriander powder
- 1/4 teaspoon kalonji (nigella) seeds
- 1/2 teaspoon salt
- 300 ml sparkling water
- some ghee or coconut oil to fry the crêpes in
- 1/4 cucumber deseeded and grated
- 135 grams yoghurt (cows, goats or coconut)
- 3 big mint leaves finely shredded
- 1/4 teaspoon roasted and cooled anise seeds
- 1/2 teaspoon freshly grated ginger
- dash of salt
- 2 ripe avocado’s
- lemon juice to taste
- dash of salt
- black pepper to taste
- 1/2 small carton of garden cress (save some for garnish)
- 5 to 7 tablespoons pomegranate seeds (save some for garnish)
First for the crêpes. Chickpea flours tends to go lumpy really quickly when mixed with fluids so make the extra effort to sieve it before you start. Now mix all the dry ingredients together in a glass bowl and make a well in the center. Slowly mix in the sparkling water with one hand while mixing the living daylights out of the mixture with the other hand. Alternatively you can also just put everything in the kitchen aid so you are sure you won’t have any lumps. Leave the batter to rest in the fridge for 30 minutes. Heat some ghee or coconut oil in a non stick frying pan and pour around 75 ml of batter per crêpe in the pan. Swirl around until it is thinly spread and covers the entire bottom of the pan. When the bottom of the crêpe has turned a nice deep golden colour flip around with a spatula. Fry the other side for another minute or two. Take out of the pan and set on a plate to cool. Bake 5 to 6 crêpes in the same way.
While they cool make the raïta by first squeezing the shredded cucumbers over the sink in the palms of your hands to really get out all extra moisture. Now simply mix all ingredients in a small bowl and set aside for half an hour or so for the flavors to meld.
Prepare the filling by mushing up the avocado in a bowl with some salt, black pepper and a squeeze of lime juice. Mix in the garden cress. Have your pomegranate seeds ready in a bowl.
When the crêpes have cooled enough put one on a plate or chopping board. Spread thinly with about 1 tablespoon raïta. Now spread 1 to 2 tablespoons of the avocado mush on top. Don’t spread it all the way to the end of all borders of the crêpe but leave one border (out of the four ) slightly empty. Now sprinkle the avocado mixture with some pomegranate seeds. Start rolling the crêpe at the opposite side of the empty border and roll towards the empty border all the way to the end until you have a tight roll. By leaving the one border free you’ll be able to roll the crêpe up completely and sealing it tight without any bulging or filling sliding out of it. Wrap tightly in cling film and leave for a couple of hours or overnight for it to firm up. When ready to serve peel of the cling film and slice the crêpes with a very sharp knife at an angle. You should be able to cut about 5 pinwheels out of one crêpe. Stick in a cute toothpick and serve on a platter sprinkled with some extra pomegranate seeds and garden cress.