Roti Crepes with Ri-Cottage Cheese, Roasted Apple Chutney and Pickled Radish

Ri-Cottage Cheese Filling: 

1 cup smoked paneer cheese, small dice

1 cup fresh whole-milk ricotta cheese

3 tablespoons fresh curry leaves, finely chopped

Salt and freshly ground black pepper, to taste

Salt and freshly ground black pepper, to taste 

Roti Crepes:

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon toasted ground black cardamom

Pinch salt

Zest of 1/2 lemon

1 cup whole milk

3 eggs

One 12-ounce bottle lager beer

Ghee, for cooking the crepes

Pickled Radish and Micro Greens, for serving, recipe follows

Roasted Apple Chutney, for serving, recipe follows

Pickled Radish and Micro Greens:

1 cup icicle radishes (about 1 bunch), unpeeled, washed, trimmed and quartered

Salt, to cover the radishes (about 1 cup)

1 teaspoon coriander seed

1 teaspoon cumin seed

1 teaspoon whole fenugreek

3 pods black cardamom

1 bay leaf

1 cup ice wine vinegar

2 tablespoons sugar

1 clove garlic, smashed

1 ounce micro greens, preferably tangerine greens

Roasted Apple Chutney:

2 tablespoons mustard oil

2 Granny Smith apples, unpeeled and finely diced

1/4 cup currants

1/4 cup seasoned rice wine vinegar

2 tablespoons fresh ginger, peeled and minced

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon pickle masala

2 bay leaves

2 shallots, finely diced