Pakora Waffles - Savory Chickpea Flour Waffles
Pakora Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Veggie Pakora fritters are a staple at most Indian restaurants and now you can have them for breakfast - unfried! Gluten-free too! Soyfree Nutfree. Makes 8-9 mini waffles or 4-5 regular size
Servings: 3
Ingredients
- ½ cup finely chopped cauliflower or use more onion or other seasonal veggie. Grate the veggie if they are not quick cooking eg sweet potato, root veg etc)
- ½ cup chopped bell pepper
- ¾ cup finely chopped onion
- 1 hot green chili finely chopped
- ½ inch of fresh ginger minced
- ¼ cup Or more cilantro chopped
- ⅛ tsp carom(ajwain) seeds or cumin seeds
- ½ tsp turmeric
- ¼ tsp cayenne 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.
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Video
Notes
- For eggy waffles, omit the whole spices(cumin) and add in 1 tbsp nutritional yeast and 1/4 tsp Indian sulphur salt (kala namak)
- These waffles are freezer friendly. Freeze and reheat in toaster or oven
- Use any veggies of choice. Or use just onion and peppers for an onion pakora waffle!
- Make the batter ahead and refrigerate in a closed container. Check consistency before using as veggies might have leaked some moisture and add a tsp or more chickpea flour if needed. Use to make waffles or pancakes! Batter keeps for upto 3 days
- Pancakes: This batter also makes great pancakes. The thick batter will make thick pancakes that you can use as patties in a sandwich. Thin out the batter with more water and make thinner crispy pancakes and serve with chutney or ketchup
Nutrition
Calories: 208kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 519mg | Fiber: 7g | Sugar: 8g | Vitamin A: 844IU | Vitamin C: 45mg | Calcium: 37mg | Iron: 2mg