Indian Spiced Vegan Potato Quinoa Waffles
User Reviews
5
Indian Spiced Vegan Potato Quinoa Waffles
Description
The Indian Spiced Vegan Potato Quinoa Waffles recipe blends boiled potatoes and quinoa as the base, seasoned with cumin seeds, cayenne, ground coriander, and fresh green chili to bring controlled heat and spice. Onion, ginger, and cilantro add aromatics and freshness, while baking soda helps lighten the batter slightly. The mixture is cooked in a waffle iron until golden brown on both sides, resulting in waffles with crisp edges and a tender interior. This preparation uses simple pressure cooking or stovetop boiling to cook the base ingredients efficiently.
The waffles present a complex, mildly spicy flavor profile typical of Indian-inspired seasoning but remain approachable with a mild warmth from cayenne and serrano chili. The texture balances the fluffiness of cooked potato with the nutty bite of quinoa, enhanced by the sautéed onions and herbs. Cooking in a waffle iron provides a crunchy crust that contrasts with the soft filling inside.
Serve these waffles warm, either as a savory breakfast option or a light snack. They can be accompanied by chutneys, vegan yogurt, or fresh salad to complement the Indian spice notes. The recipe allows for adding vegan cheese shreds for extra richness and crispness, catering to additional flavor preferences.
For best results, consume the waffles immediately after cooking to enjoy their crisp texture. Leftovers can be stored refrigerated and reheated in the waffle iron or oven to restore crispness. Mixing the batter with pre-cooked potatoes and quinoa is flexible if time-saving is needed.
Ingredients
- 2 medium potato Russett or Yukon gold
- 1/4 cup quinoa uncooked , or use 3/4 cup cooked
- 1 green chili such as serrano pepper, finely chopped, hot
- 1/3 cup onion finely chopped
- 2 tsp ginger minced
- 1/2 cup cilantro chopped
- 1/2 tsp cumin seeds or a heaping 1/4 tsp carom seeds
- 1/2 tsp cayenne pepper use less for less heat
- 1/2 tsp ground coriander
- 1/8 tsp baking soda
- 3/4 tsp salt
- 1 tsp oil plus more as needed for making the waffles
Instructions
- Peel the potatoes and cut into small pieces. Rinse the quinoa and drain.
- Add the potatoes and quinoa to a pressure cooker with 3 cups of water. Pressure Cook in the pressure cooker for 3 minutes, then quick release after 5 minutes.If cooking in a saucepan, cook over medium heat for 15-20 minutes, or until the potatoes are cooked to preference.
- Once cooked, drain the potatoes and quinoa, let them drain really well, and cool down a bit. Meanwhile, prep the rest of the ingredients. You can also use pre-cooked potatoes and quinoa instead of cooking them together.
- Add the potato and quinoa to a large bowl and mash, add the rest of the ingredients and mix well. Taste and adjust salt if needed. You can add other flavors here as you wish.
- Heat your waffle iron, drizzle a bit of oil on the waffle iron, then place a 1/4 cup or more of the mixture, depending on the size of the waffle iron. Close the iron and cook until the waffles are golden brown on both sides. This can take quite a bit of time depending on the waffle iron, and potatoes.
- If you want these to be sturdier, and more crispy, you can add in a 1/4 cup of flour or breadcrumbs into the mixture, and then waffle it.Serve with chutneys, ketchup or topped with chickpea curry or other bean curries or some salsa/Pico de Gallo or gravy(change waffle flavor to Italian seasoning)
Notes
- Adding vegan cheese shreds to the batter can enhance flavor and crispness.
- Store cooked waffles in a warm oven to keep them crispy until serving.
- Refrigerate leftovers for up to 3 days and reheat in a waffle iron, oven, toaster oven, or air fryer for best texture.
- Use cooked potatoes and quinoa for a quicker preparation if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 517mg | 22% |
| Potassium | 552mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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