Dehli Dosa

Filling
4 gloves of garlic minced
1 yellow onion, peeled and finely diced
1 tbsp vegetable oil
2 tbsp medium/hot yellow curry powder (such as Madras)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp salt (kosher or sea slat)
1 can garbanzo beans, drained and rinsed
2 cups potato, diced and cooked
1 cup vegetable stock or water (make your own veggie stock by simmering a carrot, an unpeeled chopped onion and a couple of celery stalks in water for 30 minutes. Cool and strain.) 

Crepe (makes 12)
2 large eggs, at room temperature
3/4 cup milk
2/3 cup plain soda water (or beer)
1/4 tsp salt
1 cup flour
2 +/- Tbsp vegetable oil

Filling:
Heat vegetable oil over medium heat, sauté garlic and onion until they beginning to soften, about 3 minutes.
Add curry powder, cumin, coriander and salt. Stir constantly and cook for 2 minutes.
Add garbanzo beans, potato and stock. Reduce heat and simmer for 20 minutes, stirring often. As mixture starts to dry out, it’s up to you how dry you like it. If you like saucier filling, add a bit more stock. If you like dryer filling, reduce heat to low and cook until desired consistency is reached.
Taste.
Serve hot filling folded into crepe and customize it with your favorite chutneys, sambals and raitas.
(Coincidentally, also pretty terrific packed in a lunch, eaten cold or room-temperature!)

Crepe:
Put all ingredients in a blender. Blend 30 seconds, scrape down sides and blend 1 minute. Let batter rest overnight, or at least 3 hours.


Heat a small nonstick pan over medium-high heat. Brush pan with oil and pour in 2 oz. of batter. Swirl pan so batter coats bottom and sides evenly and thinly. When edges appear dry, slide crepe out partially and flip. Cook 2nd side only about 10 seconds, then slide onto parchment paper-lined plate. Continue until all batter is used. To make ahead, set cooked crepes out to cool In single layer. Stack no more than 12, with sheets of parchment or wax paper between. Wrap tightly in plastic wrap. Refrigerate or freeze until needed.