Loaded Mashed Potato Mini Waffles (Vegan)

How about turning a popular Indian snack into a classic American dish??? Isn’t that a tantalizing proposition??? I don’t know about y’all but to me the answer to that question is a resounding yes.. I will admit that I definitely did not start off with any intention of doing something like that.. It was one delicious coincidence which resulted in me turning a delectable chaat recipe from my hometown into these savory “ Loaded Mashed Potato Mini Waffles”. This to me is a delightfully appetizing dish with the flavors of Mumbai street food packed in a waffle.

THE EUREKA MOMENT !!

On a personal level its been an absolutely crazy and tiresome week for me. As if all the work I had in the lab wasn’t enough I decided to take on a whole another project. On one hand I have something of my own to work on. But on the other hand it will require me to put on longer hours. That will automatically mean less time to look for new and interesting recipes. Usually wifey dear comes with recipe ideas to make my job easier. When I am in the mood I sometimes put in  my two cents (CHUCKLES!!) and come up with crazy recipes out of everyday ingredients.

That is exactly how this recipe was born..

On Friday wifey went on a cooking frenzy of sorts for reasons that I still haven’t been able to fathom. She made two lentil curries, idli (lentil pancake) and the inspiration for this dish which was the Aloo Pattice (spiced potato burger). Her plan was to make Ragda Pattice which involves smothering the potato burgers with the lentil curries. Wifey made the pattice mixture ready. But the plan to make ragda pattice never came to fruition. I think she just got tired from all the cooking she was doing (LAUGHS!!!).

The next morning for breakfast we decided to make waffles, but we ran out of butter. Since the mixture from the pattice was already ready. We decided to make waffle out of it. It was one of those Eureka moments which make you feel extremely proud of yourselves (LAUGHS!!!)..We took the humble aloo pattice mixture and made a waffle instead.

HOW TO MAKE MASHED POTATO MINI WAFFLES?

As for the recipe itself there is not much to it.. Simply mash the potatoes, add a few spices to the mixture and voila the batter is ready. Cook the batter in the waffle iron  and then dig in.. END OF STORY.. RIGHT!!! Y’all have the recipe idea so I think I will stop writing… Just Kidding!!!!

Here goes the actual recipe.. After the potatoes are boiled and mashed I added some onions and ginger-garlic paste to it.. FYI these two were cooked till the raw smell of the garlic had vanished and the onions were roasted to a golden brown color.

The next step to flavor this mixture was the addition of lemon juice and some Pav Bhaji masala which is a premade spice blend available in any Indian Store. This blend can also be substituted with any garam masala or chat masala available. At the very end I decided to add a cup of frozen mixed veggies for some color as well as some crunch.

Then add in the AP Flour and thoroughly mix all the ingredients together. Scoop about a 1/3 rd cup of the mixture in the centre of a hot waffle iron and let it cook for 3-5 minutes until golden brown.

Finally stack all the waffles onto a plate, sit on your patio and enjoy the nice weather this spring.

TIPS TO MAKE VEGAN POTATO WAFFLES

• I have used russet potatoes, excellent for making mashed potatoes.
• Use a tong to lift the waffles out once the edges are loosened and gently lay on a baking rack.
• If potato mixture is too wet, add more flour to the mixture, 1 tablespoon at a time until you get a doughy consistency.
• Can also use leftover mashed potatoes.

HOW DO I SERVE THESE POTATO WAFFLES?

Mashed Potato waffles are perfect on their own.  I like to serve my waffles with homemade Fried Chicken or Fried Shrimp. They are also delicious for breakfast with an omelette or runny egg. The other options are ketchup, guacamole, sour cream and scallions, or greek yogurt.

BEST WAY TO STORE WAFFLES

These potato waffles are the best eaten immediately for maximum crunch and fluffiness. Leftover pancakes can be stored in the fridge for 2-3 days in an airtight container. Reheat the waffles in a toaster or microwave when ready.

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OTHER BREAKFAST RECIPES YOU MAY ENJOY !!

• Breakfast Skillet Eggs
• Veggie Frittata
• Quinoa Upma
• Zucchini Pancakes
• Medu Vada
• Besan Chilla Waffles

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Loaded Mashed Potato Mini Waffles

Rahul

Who would have thought Pav-bhaji Masala in a waffle is going to taste so funkaliciously good!!!!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snacks

Cuisine Indian

Servings 8 waffles

Ingredients

  

• 4 Potatoes Boiled & Mashed
• 2 tsp Ginger-Garlic Paste
• 1 small Onion
• 2 tsp Pav-Bhaji Masala
• 3 tsp Lemon Juice
• 4 tbsp All Purpose Flour
• 1 cup Frozen Mixed Vegetables
• Salt
• Pepper

Instructions

 

• Peel and cut the potatoes into chunks and boil them in a saucepan on high heat. Cool, mash the potatoes and keep them aside.
• Roast the ginger-garlic in another pan along with the onions till the onions turn golden brown in color.
• Mix together the onion-ginger-garlic mixture and the potatoes together with the pavbhaji masala, lemon juice and the frozen vegetables.
• Add in the AP flour and make sure all the ingredients are well-mixed and thoroughly incorporated together.
• Scoop about a 1/3rd cup of the mixture onto the center of the waffle iron and let it cook for about 3-5 minutes on a high setting till golden brown on the outside..
• Once cooked let the waffles sit for a couple of minutes and then enjoy.

Keyword Mashed Potato Waffles, Savory Waffles

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