1/2 cup coriander leaves and stalks, finely chopped
1/2 small cucumber, diced
1 tablespoon lemon juice
1/4 teaspoon ground cumin
Heat oven to 180°c and line a baking tray with greaseproof paper.
Combine buckwheat flour, gluten free baking powder, arrowroot flour and sea salt in a large mixing bowl. Make a well in the middle and pour in almond milk. Whisk to create a smooth batter and set aside for 5 minutes.
Bake Vegie Delights Gluten Free Vegie Pakoras on tray in oven for 15-18 minutes, turning half way.
Make coconut raita by combining all ingredients in a small bowl and stir to mix.
Cook the crêpes, by heating a frypan on medium heat, add a drop of coconut oil to coat the pan, then add 1/4 cup crêpe mix to the pan and gently roll the pan from side to side to thin it out to a finer crêpe. Cook 2 minutes each side, then transfer to plate, cover and set aside. Repeat with remaining batter.
Slice pakoras once cooked, spoon raita onto crêpe, wrap up and enjoy.