Aloo Bonda Waffles
Aloo Bonda Waffles — light and fluffy with a crispy exterior, these waffles put a fun spin on one of my favorite street foods! With a ginger, garlic, curry leaf tadka for extra flavor and topped with fresh veggies and cheese, enjoy these Aloo Bonda Waffles as an easy, guilt-free breakfast or snack! And just in time for Mother’s Day, serve up a little taste of home with this twist!
Ingredients
Besan batter:
- 2 cup besan (gram or chickpea flour)
- 1 1/2 tsp red chili powder
- 1 tsp roasted cumin powder
- 1/2 tsp garam masala
- salt , to taste
- 3 tbsp cilantro , minced
- 2 tsp lemon juice , or 1/2 tsp citric acid
- 1 cup soda water , as needed, or 1 cup water with 1/2 tsp baking soda
- 2 tsp oil
Aloo Masala:
- 2 medium potatoes , boiled and mashed
- 1/2 cup paneer , grated
- 3 tbsp cilantro , minced
- salt , to taste
- 2 tsp lemon juice
- 1 tsp red chili flakes
- 1/2 tsp ground black pepper
- 1/2 tsp garam masala
- 1 tsp roasted cumin powder
Tadka (for Aloo Masala):
- 1 1/2 tbsp oil
- 2 tbsp ginger-garlic-green chilies , minced
- 8 curry leaves , finely chopped
Toppings:
- 1/4 cup cheese , shredded
- oil , for brushing
- onions , finely chopped
- tomatoes , finely chopped
- cucumber , finely chopped
- beetroot , grated
- white sesame seeds
Instructions
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For the besan batter, mix together all the ingredients until smooth and set aside.
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To make the aloo masala, mix together all the ingredients.
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For the tadka, heat oil over medium heat and once hot, add in the ginger-garlic-chilies and curry leaves. Let it sizzle and add this to the aloo masala. Mix gently until well-combined.
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Heat your waffle maker and grease with a little oil on both top and bottom. Pour in your besan batter, making sure not to over-fill. Layer on cheese, aloo masala, and onions, tomatoes, and beetroot. Cook until golden brown, about 5-7 minutes.
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Garnish with cucumber and more onions. Serve with avocado crema or any chutney, and your Aloo Bonda Waffles are ready to enjoy!