I am a big fan of waffles and this was my maiden attempt at cracking easy and delicious savoury waffles. I pulled out all the leftover vegetables from the pantry along with some cheese to whip this super easy dish. It can work as a great breakfast option and made under 15 minutes at home! Do give this a try and don’t forget to tag me on Instagram if you make one!
Eggless Vegetable Waffles
Recipe by Gunjan SawhneyCourse: SnacksDifficulty: Easy
1 1/2 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp salt
1 tsp chilli flakes
1 tsp black pepper
1/2 tsp turmeric powder
1 tsp mixed herbs or oregano
1 chopped onion
1 chopped tomato (remove the pulp)
1 chopped capsicum
1 small carrot, chopped
8 pickled Jalapenos, chopped
1/2 cup cheese, grated (I used mozzarella)
1 cup cold milk
3/4 cup water
2 tbsp olive oil or any vegetable oil
A pinch of sugar
Take a bowl and add all purpose flour, whole wheat flour, baking powder, salt, black pepper, chilli flakes, oregano, sugar and turmeric powder in it. Give this a good mix.
Now add the milk and water gently spoon by spoon, ensuring you don’t make the batter too watery. Throw in the oil and mix this using cut and fold technique. The consistency should not to be too runny neither it should be very thick as well.
Now add all the chopped vegetables, grated cheese and fold these in the batter, using cut and fold technique. Add few drops of water or milk to ensure the batter consistency is maintained (not too runny neither too thick)
Grease the waffle iron with oil on both sides and heat it for 5 minutes. Later pour the batter once it is hot. Spread it evenly and cook them for 10 minutes or until it is fluffy and crisp.
Let the waffle cool in the waffle iron for few minutes so that it is easier to remove. Later transfer it to a plate gently.
You can garnish it with cheese or serve it along with ketchup or mayonnaise. Serve hot.