Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CREPES--------------------------------
2/3 c Quick cream of wheat cereal
2/3 c White flour
1 tb Extra-vrigin olive oil
2 1/4 c Water, or as needed
1/2 ts Mustard seeds
1/2 ts Salt
1/8 ts Baking powder

-----------------------POTATO FILLING----------------------------
2 tb Sesame seeds
1 sm Jalapeno pepper, seeded
-- minced
2 2/3 c Mashed potatoes
1 1/2 tb Lime juice
Salt pepper
Olive oil spray

---------------------GREEN PEA CHUTNEY--------------------------
1/3 c Almonds, chopped toasted
1 c Peas, defrosted
1 ts Ginger, grated
1 ts Jalapeno pepper, minced
2/3 c Water
1/4 c Cilantro leaves
Salt pepper

CREPES: Mix cream of wheat flour, whisk in oil 2 c water. Cover
set aside.

POTATO FILLING: Pan toast seasme seeds in a skillet until they jump.
Stir in jalapeno peppers potatoes fry 3 minutes. Sprinkle with
lime juice season. Toss to mix, remove from heat spary with oil.

Place mustard seeds in a small pan, cover toast. When they pop,
pour them into the crepe batter. Add salt baking powder. The
batter should be thin, add water as necessary.

Heat crepe pans, spray with oil pour 1/3 c of batter into each pan.
Ensure batter spreads into a 10" crepe. Cook 3 to 4 minutes, flip
cook for another 1 to 2 minutes. Repeat with remaining batter. When
cool, stack crepes between waxed paper.

Preheat oven to 375F, line a shallow oven-proof dish with parchment
paper spray with oil. Lay each crepe on a work surface spoon 1/3
c of potato mixture into the centre of each. Roll into logs place
on a baking sheet. Srpay with oil bake for 10 to 12 minutes. Place
two crepes on a warmed serving plate spoon green pea chutney down
the middle.

CHUTNEY: Pulse almonds in a food processor until they are minced. Add
remaining ingredients process till smooth.

Yamuna Devi, "Yamuna's Table"

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