Samosa Waffles
South Asian twist on savory potato waffles
Servings: 5 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.