Indian Samosa Potato Waffles (Vegan, Gluten-Free)
GLUTEN FREE II DAIRY FREE II VEGAN II NUT FREE II SOY FREE II SESAME FREE II TOP 14 FREE II FISH FREE II SHELLFISH FREE II SUGAR FREE
Try these spicy potato samosa waffles, inspired by classic Punjabi flavours. Instead of using a heavy pastry, this recipe uses chickpea flour to create waffles that are light, fluffy, and crisp on the outside. Each bite is packed with warm spices and a bold potato filling. They are a cross between a pakora and a samosa but creatively made into waffles because why not! They taste amazing and without the oil.
These samosa waffles work for any meal, whether it's breakfast, lunch, or dinner. For extra flavour, enjoy them with a fresh herb salad and either mint chutney or tangy tamarind sauce. The whole dish is plant-based, gluten-free, and a healthier way to enjoy the taste of samosas or pakoras without deep frying.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Notes on ingredients for Spiced Samosa Waffles
Gram flour/Chickpea flour/besan
Chickpea flour, also called gram flour, is easy to find at most grocery stores and speciality shops like Indian or Asian markets.
Avoid using canned chickpeas as a replacement for chickpea flour in this dish. Stick with the flour for the best results. Store chickpea flour or besan in an airtight container in a cool, dry spot. It will keep fresh for up to six months and even longer if you refrigerate it.
Bicarb soda
Bicarbonate of soda, or baking soda, is a must-add ingredient in this recipe. It is the key to making these potato waffles light and fluffy on the inside. Do not miss this ingredient, as the result will be heavy, dense, and crispy. And do not substitute it for baking powder its not the same thing.
Potatoes
White or sweet potatoes would work well with this samosa waffles recipe. Sweet potatoes are moister, so please adjust the flour content if necessary.
Spices
For these samosa waffles recipe I used garam masala and cumin as the spices, as they are basic staples in Punjabi cooking, and we use them almost universally in most dishes. You can buy these spices in any supermarket.
Peas
Peas are a staple ingredient in Punjabi samosas, but you could use sweet corn instead for these somasa waffles. I have plenty of times, and they taste really good.
Ingredients
Tips on making spicy samosa waffles
Always ensure that your waffle iron/maker is really hot before adding the mixture, and ensure it is well greased so that the waffles turn out nice and crispy.
You can also add grated courgettes and carrots to this recipe; simply add more gram flour to ensure the mixture remains thick.
You can always deep fry this batter in some hot oil, like pakoras, instead. However, this is more calorific but still really delicious. Just spoon in 2 heaped tablespoons of batter into a hot deep fat fryer until golden brown, with a cooking time of approximately 5-8 minutes.
This is a fantastic recipe for batch cooking and freezing. Each potato waffle can be frozen individually. To reheat, simply defrost and then heat in the oven or toaster until crispy.
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.
FAQ’s for spicy samosa waffles
What can I serve with these samosa waffles?
Serve this with a herb salad featuring tomatoes, cucumber, and red onion for a delicious and healthy lunch or supper.
What’s the best dipping sauce for samosa waffles?
Mint chutney, tamarind sauce, or a creamy dairy free yoghurt dip.
What are pakoras?
Pakoras are deep-fried fritters from South Asian cuisine, typically made by coating a variety of ingredients, most commonly vegetables like onion and potato, in a spiced batter made from gram (chickpea) flour, and then frying them until they are crispy and golden brown. They are a popular snack, often enjoyed with chai tea. You could use this recipe to make pakoras as the batter is virtually the same.
What are samosas?
Samosas are popular, deep-fried, savoury pastries, often triangular in shape, that are filled with a spiced mixture of ingredients like potatoes, onions, peas, or various meats. Found throughout the Indian subcontinent and other regions, they are served hot as a snack, appetiser, or street food, often accompanied by mint, coriander, or tamarind chutneys.
This recipe is a creative twist on both traditional pakoras and samosas, but made a little healthier because it does not require frying, unlike pakoras or samosas.
Why you will love this recipe for samosa waffles
Healthier than deep-fried samosas
They can be batch cooked and frozen individually. Just pop it in the toaster once defrosted to crisp up
They are a cute and creative twist on Punjabi samosas that can be eaten at any time of day.
They are so tasty using indian spices, ginger, garlic and coriander these samosa waffles pack a punch in terms of flavour i think the whole family will love"!
Where to buy a Waffle iron
You can buy one relatively cheaply on Amazon, or you can make this recipe like fritters and shallow fry them in a little oil in a frying pan. Take a look here for some waffle makers on Amazon.
Step by Step
Makes 6 waffles - 1 hr cooking & prep time
Recipe
375 g peeled & diced potato 1 cm cubed
100 g onion sliced
15 g finely chopped ginger
3 cloves of finely chopped garlic
4 tsp garam masala
1 tsp ground cumin
1/2 tsp salt
1 tsp black pepper
250 g gram flour
2 chillies chopped
300 ml water
1/2 tsp bicarb of soda ( do not use baking powder as a substitute it is not the same thing)
50 g peas defrosted
30 g chopped coriander
Method
Cook the potatoes in boiling water till soft ( not mushy) approx 10 minutes, drain and leave to cool.
Heat the oil in a saucepan and fry the onions, garlic, and ginger for about 2-4 minutes over medium heat, or until the onions are soft.
Add the spices, salt, and pepper to the onion mixture, along with the peas and potatoes, and toss everything together for a few minutes until the spices are cooked off. Finish with salt and pepper to taste.
Whisk together the gram flour, chilli, coriander, bicarb of soda and water till smooth.
Then add the potatoes and peas to the gram flour batter and mix lightly so everything is coated and evenly mixed.
Turn the waffle iron on it needs to be super hot so get this ready now. I always grease mine first even though its non-stick.
Once the waffle iron has heated up (approximately 10 minutes), spoon in some of the mixture. You will have to experiment with how much you can put in your waffle iron. I cooked mine for between 10 and 12 minutes.
Repeat with the rest of the potato waffle mixture till all the waffle batter has been used.
I served my waffles with tamarind sauce, which I purchased from an Indian shop. You could also serve them with yoghurt mixed with coriander, chopped mint, and a herb salad.
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