Pakora Waffles - Savory Chickpea Flour Waffles
User Reviews
5
Pakora Waffles - Savory Chickpea Flour Waffles
Description
This recipe blends grated or finely chopped vegetables with chickpea and rice flours, seasoned with turmeric, cayenne, ajwain (carom) seeds, and salt. After resting the batter briefly to hydrate, it is cooked in an oiled waffle maker until crisp and golden on both sides.
The result is a crispy and flavorful waffle with the characteristic spice and herb notes of pakoras. The texture balances the softness of the chickpea flour base with the crunch of the vegetables and the crisp waffle exterior.
These waffles can be served as a savory snack or appetizer and are often enjoyed hot and crispy. They can be frozen and reheated in a toaster or oven for convenience.
Omitting the whole spices and adding nutritional yeast and kala namak (Indian sulfur salt) makes a variation with an eggy flavor. The batter can also be used to make pancakes for sandwich patties or thin crispy versions served with chutney or ketchup. The batter keeps refrigerated for up to three days but may require slight adjustments before cooking.
Ingredients
- ½ cup cauliflower or use more onion or other seasonal veggie. Grate the veggie if they are not quick cooking eg sweet potato, root veg etc, finely chopped
- ½ cup bell pepper chopped
- ¾ cup onion finely chopped
- 1 green chili finely chopped, hot
- ½ inch ginger minced, fresh
- ¼ cup cilantro chopped, or more
- ⅛ tsp carom seeds also known as ajwain seeds, or cumin seeds
- ½ tsp Turmeric
- ¼ tsp cayenne pepper or red Indian chili powder
- ½ tsp salt
- 2 Tbsp rice flour or use fine semolina flour
- 1 cup chickpea flour or use 1 cup +2 tbsp besan
- 1/8 tsp baking soda
- 1 cup water
- oil as needed
Instructions
- Chop all of your vegetables and add them to a bowl. Or use a food processor to make a coarsely chopped mixture
- Add the rice flour, chickpea flour, salt, spices, cilantro, baking soda and mix everything well.
- Add in 1 cup of water to the mixture, stir well until combined. Add more water if needed - I need just about 1Tbsp more water when I make this, it really just depends on the amount of moisture leaking from your vegetables as well as the chickpea flour you use.
- Let this mixture sit for 5 minutes before starting to make your waffles.
- Oil and preheat your waffle maker - I usually drizzle some oil onto my waffle iron since I like my waffles to get nice and crispy and brown.
- Pour and spread the thick batter on your waffle maker, spread evenly with a spatula. keep the batter amount to a medium thick layer for crispy waffles. Too thick will take long to cook and soften faster
- Drizzle a few drops of oil on the top as well before closing the lid.
- Cook until golden brown and crisp, to preference. (These waffles take a while to crisp up so account for all the inactive time when planning. )
- The waffle maker timer for mine is pretty short, you may have to experiment to see what’s best for yours. Just make sure you cook it to a golden crisp brown to ensure the vegetables are fully cooked and the waffles get crispy.
- Remove the waffle from the waffle maker, repeat for all of the batter.
- These waffles are served best when they are warm and crispy, they will soften a bit as they cool off after about 30 mins or so. Serve with ketchup, salsa, chutney or other dressings of choice or serve with kadhi! See notes to make pancakes
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Notes
- For an eggy version, omit whole spices and add 1 tablespoon nutritional yeast plus 1/4 teaspoon kala namak (Indian sulfur salt).
- These waffles freeze well and can be reheated in a toaster or oven to restore crispness.
- Use any vegetables as desired; onion and bell peppers make a simple onion pakora waffle.
- Batter can be prepared ahead and refrigerated in a sealed container for up to 3 days; check consistency before use and add chickpea flour if needed to adjust thickness.
- The batter also works for pancakes: thick batter yields thick patties for sandwiches; thinning it produces thinner, crispy pancakes served with chutney or ketchup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 523mg | 22% |
| Potassium | 519mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 45mg | 50% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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