Spiced Indian Samosa Potato Waffles
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Spicy potato waffles using Punjabi samosa ingredients! These potato waffles are a cross between a samosa and a waffle using chickpea flour minus the heavy pastry. They are really light and fluffy, crispy on the outside, and delicately spiced. These potato waffles can be eaten for any meal, breakfast, lunch, or even dinner.
Serve these delicious potato waffles with a herb salad and mint chutney or tamarind sauce for a really healthy plant based meal for any time of the day.
Notes on ingredients for Spiced Potato Waffles
Gram flour/ Chickpea flour
Chickpea flour, also known as gram flour, can be found in most supermarkets or in your local Indian or Asian store. You could sub this for buckwheat flour in this potato waffle recipe but Ive never tried that flour so cannot vouch for how they will turn out. If you do use buckwheat flour please do let me know in the comments. Tinned chickpeas are not a good substitute for these potato waffles please use chickpea flour.
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 very heavy, dense, and crispy.
Potatoes
White or sweet potatoes would work well with this recipe. Sweet potatoes are more wetter so please adjust the flour content if you need to.
Ingredients
Tips
Always make sure that your waffle iron/maker is really hot before you add the mixture, and ensure it is well greased.
You could add grated courgettes and carrot to this recipe too, just add more gram flour so the mixture remains thick.
You can deep always fry this batter in some hot oil like pakoras instead. However, this is more calorific but still really delicious. Just spoon in 2 heaped tablespoon of batter into a hot deep fat fryer till golden brown approx 5-8 minutes cooking time.
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.
Waffle iron
If you do not have 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.
Step by Step
Makes 6 waffles - 1 hr cooking & prep time
Recipe
375 g peeled & diced potato
15 g finely chopped ginger
3 cloves finely chopped garlic
100 g onion sliced
4 tsp garam masala
1 tsp ground cumin
1/2 tsp salt
1 tsp black pepper
2 chillies chopped
50 g peas defrosted
30 g chopped coriander
250 g gram flour
300 ml water
1/2 tsp bicarb of soda ( do not use baking powder as a substitute it is not the same thing)
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 with the garlic and ginger for about 2 minutes on medium heat or until the onions are soft.
Add the spices to the onion mixture and the peas and potatoes, tossing everything together for a couple of minutes so 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 potato mixture 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 yogurt mixed with coriander, chopped mint, and a herb salad.
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