Mexican inspired build your own - Tapioca (Sabudana) and potato crepes

Here is another addition to my special Navratri special menu.
So far all of my recipes have been far from being traditional. I have tried creating menu's with a twist and here is another one from my kitchen to yours.
I love Mexican food and guacamole is my favorite dip with chips. Today I decided to try a recipe with Mexican flavors without loosing the essence of our festival.

The only prep needed is to boil 2 medium potatoes ahead of time (refrigerate them for some added texture) and wash/soak 1 cup sabudana (Tapioca) overnight.....
A treat to your eye; mouth watering, colorful and full of flavors delicacy. I enjoyed making and eating it, I hope you do too.

Cook time - 30 minutes
Servings - 4
Ingredients:
1 cup overnight washed and soaked Tapioca / Sabudana (Sago)
2 boiled and refrigerated potatoes (this will give texture to your potatoes)
1 avocado
2 1/2 tsp lemon juice
3 green chillies (or to your taste)
handful of finely chopped fresh cilantro
1 tsp red chilly powder
1 tsp Sendha namak (rock salt)
1 tbsp Feta Cheese to sprinkle on the top
1/4 cup of lengthwise thinly chopped bell peppers (orange, yellow and red - to add colors)
1/4 cup fresh spinach
a pinch of crushed black pepper

For Guacamole:
Mash avocado with potato masher. Add cilantro, 2 finely chopped green chillies, rock salt to taste, pinch of crushed black pepper and 2 tsp lemon juice to the mash avocado. Give it a stir and mash it one more time to mix all the flavors. Set aside in the refrigerator. (you can also blend it in a blender for smoother paste).

Steps:

1. Finely grate potatoes and mix them with sabudana/Tapioca. Add rock salt to taste, red chilly powder, 1/2 tsp lemon juice, 1 finely chopped green chilly, cilantro and pinch of crushed black pepper. Mash it one more time with the potato masher to evenly mix the flavors and ingredients.
2. Make 4 balls of the mix and form circle shaped crepes using hands. This mixture will make 4 small crepes.
3. In a skillet on medium heat spray some olive oil and cook the vegetables (bell peppers and spinach) with a pinch of salt and crushed black pepper. Take them off the heat once the veggies are cooked. (Cook them till 3/4 way done. Keep them crunchy as in Fajita's)
4. In the same skillet on medium heat spray some olive oil and cook the crepes, one at a time. Cook each side for 2-3 minutes or till crispy and golden brown. Make sure to constantly check the crepe to avoid them from burning. Cook the crepes on medium heat however you can increase the heat to high if needed. Once cooked, its time to decorate and plate. 
5. Fun way to do it is by spreading the table with all the main ingredients (this is what I did). In different bowls lay down guacamole, cooked vegetables, feta cheese and finely chopped cilantro on the table. You can now add toppings of your choice to your crepes and enjoy....

Enjoy the colorful and full of flavors dinner with fruits (I had it with Watermelon) and a cup of tea or coffee...This was fun for me and my daughter. I hope you enjoy it too.