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For the roti crepes: Combine the flour, sugar, cardamom, salt and lemon zest in a large bowl. Whisk in the milk, eggs and beer to make a loose, smooth crepe batter.
Heat approximately 1 tablespoon ghee in a 6-inch nonstick skillet, and ladle in the batter. Working quickly, swirl the batter around the pan to make a thin, lightly-toasted crepe. Lay the finished crepes on a plate and cover with a towel to keep warm.
To serve, roll the cheese filling in the roti crepes and serve topped with Roasted Apple Chutney and Pickled Radishes and Micro Greens.
For Pickled Radish and Micro Greens:
Bury the radishes in salt and let sit 2 hours. Rinse in cold water to remove the salt and transfer to a medium bowl.
Toast the coriander, cumin, fenugreek, black cardamom and bay leaf in a small dry skillet until fragrant, 2 to 3 minutes. Stir in the vinegar, sugar and garlic just until the sugar dissolves. Pour the vinegar mixture over the radishes and let marinate 4 hours or up to overnight. Yield: 2 cups.
For Roasted Apple Chutney:
Heat the mustard oil in a 3-quart saucepan over medium-high heat until smoking, and then saute the apples until lightly browned. Stir in the currants, vinegar, ginger, sugar, Worcestershire, pickle masala, bay leaves and shallots and cook over medium heat, stirring occasionally, until the apples are tender, 25 minutes. Discard the bay leaves and set aside to cool completely. Yield: 2 cups.
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Pork Cutlets Empanizado with Mango-Rum Chutney
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