This recipe is a twist on another recipe I have made many times. Sometimes you want waffles for lunch or as an afternoon snack. And at those times, I highly recommend going the savory route. Personally, I think you can never go wrong with adding potatoes to a recipe. But after a couple of years of making plain potato waffles, I wanted more flavor. So, I substituted plain boiled potatoes with the filling of a samosa. And thus, these Samosa Waffles were born.
Samosa filling varies by region. You can certainly use the listed ingredients as a guideline. Instead of using two small yellow onions, try a bunch of green onions. This recipe is pantry-friendly. But, of course, you can substitute fresh ingredients. I sometimes use a couple of chopped serrano peppers instead of red pepper flakes. And if you want to add a bit of brightness, use fresh cilantro. These ingredients are a base to riff off. Use what you have. If you don’t have fresh garlic and ginger, use paste or powder. Make these Samosa Waffles to your taste. But do make them.
Ingredients
for the samosa filling
- potatoes, 3 medium peeled
- yellow onions, 2 small chopped
- garlic, 3 cloves minced
- ginger root, 2-inch piece minced
- fennel seeds, 1 tbsp
- ground cumin, 1 tsp
- red pepper flakes, 1 tbsp
- cilantro, ¼ – ½ cups chopped
- salt 1 tsp or to taste
for the waffle batter
- eggs, 2 large
- all-purpose flour, 2 cups (240 g)
- milk,1 ¾ cups (420 ml)
- canola or any neutral oil, ½ cup (120 ml)
- sugar, 1 tsp
- baking powder, 4 tsp
- salt, ¼ tsp
Method
In a medium-sized pot, cover potatoes with cold water. Bring to boil. Then reduce heat and simmer, just short of tender. Drain the potatoes. And, when cool enough to handle, dice into ¼ inch pieces.
In a medium-sized bowl, combine diced potatoes, onions, red pepper flakes, cilantro, fennel seeds, ground cumin, garlic, ginger, and salt. And mix to incorporate all ingredients.
Preheat waffle iron. Beat eggs in a large bowl until fluffy. Next, beat in flour, milk, vegetable oil, sugar, baking powder, and salt, just until smooth. Then mix in the samosa filling until well-combined.
Use non-stick cooking spray or brush oil onto preheated waffle iron. Follow the manufacturer’s instructions regarding how much batter to pour. I use this waffle iron* and pour about 1/3 cup of the batter into each section of it. As the waffles cook, you will notice steam coming off the waffle iron. When it stops, our waffle should be crisp, golden-brown, and ready.
To keep waffles warm, set on a baking sheet in a 200 F oven.
Samosa Waffles
Equipment
- Waffle Iron
INGREDIENTS
Samosa Filling
- 3 medium potatoes, peeled
- 2 small yellow onions, chopped
- 3 cloves garlic, minced
- 2 inches ginger root, minced
- 1 tbsp red pepper flakes
- 1 tbsp fennel seeds
- 1 tsp ground cumin
- ¼ cup fresh cilantro, chopped
- 1 tsp salt - or to taste
Waffle Batter
- 2 large eggs
- 2 cups all-purpose flour - 240 g
- ½ cup neutral oil - 120 ml
- 1¾ cup milk - 420 ml
- 1 tsp sugar
- 4 tsp baking powder
- ¼ tsp salt
METHOD
- In a medium-sized pot, cover potatoes with cold water. Bring to boil, then reduce heat and simmer, just short of tender. Drain and, when cool enough to handle, dice into ¼ inch pieces.
- In a medium-sized bowl, combine diced potatoes, onions, red pepper flakes, cilantro, fennel seeds, ground cumin, garlic, ginger, and salt. Mix to incorporate all ingredients.
- Preheat waffle iron. Beat eggs in a large bowl until fluffy. Next, beat in flour, milk, vegetable oil, sugar, baking powder, and salt, just until smooth. Mix in the samosa filling until well-combined.
- Use non-stick cooking spray or brush oil onto preheated waffle iron. Follow the manufacturer's instructions regarding how much batter to pour. I use this waffle iron and pour about ⅓ cup of the batter into each section of it. As the waffles cook, you will notice steam coming off the waffle iron. When it stops, our waffle should be crisp, golden-brown, and ready.
- To keep waffles warm, set on a baking sheet in a 200°F oven.
