Chickpea Flour and Swiss Chard Crepes with Mint Ginger Raita (Besan Ka Chilla or Cheela) Recipe
serves about 2
4 large leaves of swiss chard (1 1/2 cups when shredded)
1/2 teaspoon vegetable oil
1/2 teaspoon cumin or carom (ajwain) seeds
1 cup chickpea flour (also called garbanzo flour or gram flour or besan)
1 1/4 cup water
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon turmeric powder
1/8 teaspoon asafoetida
1/8 teaspoon baking powder, optional
1 green or red chilli finely chopped
salt
Oil for cooking crepes
Removed and discard the stems from swiss chard leaves.  Stack the swiss chard leaves and roll them tightly. Chop the roll into fine shreds. You should have about 1 1/2 cups of shredded swiss chard.
Heat oil in a small non-stick pan, add cumin or carom seeds. When they start to sizzle, add shredded swiss card and 1/2 teaspoon water and toss on medium heat till the swiss chard has wilted to half its original volume. This will take about a minute. You should now have about 3/4 cups of wilted chard.
In a mixing bowl, add the wilted swiss chard, and all other remaining ingredients except oil. Whisk till everything is combined. The batter should be slightly thinner than pancake batter and should be easily pourable. If the batter is too thick, add more water.
Heat a non-stick pan. Pour a ladle of batter on the hot pan. Using the ladle or back of a spoon, spread the batter around to form a thin crepe. Drizzle about 1/2 teaspoon oil over the crepe. Cook on medium heat for about 1 minutes or till the bottom side is golden and sides start to crisp. Using a spatula, flip the crepe over and cook the other side till golden. Serve hot.
Ginger Mint Raita
makes 1 cup
1 cup yogurt (I recommend Greek yogurt)
1/2 tablespoon minced ginger
2 tablespoons mint leaves loosely packed
Chaat masala to taste or salt
Place all ingredients in a food processor. Blend till smooth. Serve chilled.
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Recipe 2:
Instead of serving it like a quesadilla, cut into pie-shaped wedges, I rolled the crepe around a filling of wilted kale, pine nuts and currants, and served it with roast chicken and tomatoes.

Crepes
½ cups chick pea flour
¼ cup all purpose flour
1 egg yolk
3/4 cup water (or a mix of cream and water)
1 tbs. extra virgin olive oil, plus extra for cooking
1 bunch kale, washed and coarsely chopped
2 cloves garlic
2 tbs. pine nuts
2 tbs. currants or raisins
¼ tsp. curry powder

1. Sift flours with salt and pepper. Make a well in the center. Add the egg and water. Whisk to incorporate. Add the olive oil. The batter should be the consistency of heavy cream. Let rest for 30 minutes 

2. Meanwhile, heat a large skillet over medium heat. Add olive oil, raisins and garlic. When garlic starts to brown add the curry powder and pine nuts. Cook for 1 minute more and add the greens. Cook until just wilted. Coarsely chop the greens. Season with salt and pepper. 

3. Heat a non-stick skillet over medium heat. Brush the bottom of the pan with olive oil. Pour in a thin layer of batter, and cook until set. Flip over and cook for 30 seconds more. Remove from pan and repeat process until all the crepes are made. 

4. Roll each crepe like a cigar with about 1/2 cup of filling. Reheat just before serving. And slice in half.