Craving for a spicy chat on a rainy Seattle day, but don’t want to eat oily food? Crispy Spicy Onion Pakoda Waffles is a perfect recipe for you. You might get a feeling that pakodas and waffles don’t go well together. However, that is not entirely true. Do read along and try to make this recipe. You will be amazed by the results.
This is a healthy take on my favorite Indian street food – Onion Pakodas. Onion Pakodas are usually deep fried and eating them often poses several health risks. So, I innovated a little and came up with this tasty healthier version. All we need are a few common ingredients available in households and a waffle maker. Within minutes, you could be eating these delicious spicy onion pakoda waffles.
I usually pair pakodas with a cup of piping hot south Indian filter coffee or masala chai, few nuts of choice and fresh fruits. I will be posting many other quick toast recipe soon, stay tuned!! You can easily follow my recipes by following my instagram page as well.
Spicy Onion Pakoda waffles
Ingredients
- 1 cup red onion thinly sliced
- 2-3 green chili finely chopped
- 1 tbsp coriander leaves finely chopped
- 4-5 curry leaves finely chopped
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp mint chutney or 4-5 mint leaves finely chopped
- 1/2 – 1 tsp salt
- 1/2 cup besan gram flour/chickpea flour
- 1/4 cup rice flour
- 1/4 cup water
- Oil as needed to roast the waffles
Instructions
- In a bowl add sliced onions, spices, coriander leaves, curry leaves, mint leaves and combine well.
- To this add besan, rice flour and combine until well coated.
- Add 2-3 tbsp water or a little more to make the batter stick to onions. Make sure the batter is thick.
- Heat up the waffle iron, brush it with oil, pour the batter, apply little oil on top, close and roast for 1 cycle.
- Turn the waffle and roast for a few more mins to make it crispy. Serve hot with ketchup.
![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
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