Chef Chintan Pandya of restaurants Adda and Rahi is in his backyard making chickpea crepes, a quick and customizable snack from his childhood in Western India. These crepes are packed with protein thanks to chickpea flour and are stuffed with veggies like tomatoes, onions, spinach, or anything else available. Chintan’s crepes come together in about fifteen minutes, including a green herbaceous chutney made with mint, cilantro, chilis, and lime juice.
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