Beetroot-Potato- Fresh Pigeon Peas Waffles.

“Beetroot-Potato- Fresh Pigeon Peas Waffles” served with Coriander Coconut Chutney and Tomato Ketchup … I must admit I have always been inquisitive about waffles and though I have never tasted it till date, I decided to try it out … used my cutlet mixture to prepare these and it turned out perfect … sure to try out more options and trust me, there are plenty, until then prepare and enjoy these in your home, sure to be loved by all, especially kids … Yummilicious …

** I would like to confess that I have never eaten a waffle before, as I always thought only particular batters were used in preparing them, the very reason why I never bothered to try them out. Recently I have been seeing a lot of waffles prepared using out own mix and match of batter or mixtures and I was convinced to try them out. I have used my cutlet mixture here and must agree it was good, something different.

** Hopefully, I will come out with more waffles recipes soon, until then sharing this one. I have used beet and potato for this mixture along with fresh pigeon peas, you can use green peas too. To all out there do bring it out your waffle machine and use it, or you may purchase new one too, especially if you have kids at home, they will love it and stop fussing about simple looking cutlets. Try it, its awesome.

** Here is my recipe for “Beetroot-Potato- Fresh Pigeon Peas Waffles” … my style, try it, tastes awesome ….

** Wash and peel off outer skin of 2 large sized potatoes (batata/ aloo), 2 medium sized Beetroot and 1 medium sized carrot. Cut them all into equal small sized pieces and keep aside ready. Shell fresh pigeon peas (jeevi tori) and collect about 1 cup. Rinse them in a colander, let drain well and then add to other ingredients.

** In a pressure cooker pan add all the above ingredients along with sufficient water, say just a little bit below the level of ingredients in the cooker. Now pressure cook on medium flame to 2-3 whistles. Remove, let cool, open the lid and put it all in a steel colander to let drain off all the excess cooked water (say for about 20 mins).

** Now add well drained ingredients into a bowl and mash it well with a potato masher to a smooth consistency. Keep this ready aside.

** In a kadai/ pan heat 2 tblsp of oil (tel/ tela), lower the heat and add finely chopped or grated 3-4 garlic (losun/ lehsun) and fry for a minute, now add 1 tblsp grated ginger (adrak/ alle) along with 1 finely chopped large sized onion (piyavu/ kanda) and fry all together for a few minutes until onion is translucent.

** Add 1-2 tsp Kashmiri red chilly powder (mirchi tikkat/ mirsange pitti), ½ tsp garam masala powder, ½ tsp jeera (cumin) powder, 1 tsp dhania (coriander/ kothimbir) powder and salt (namak/ meeta) to taste and fry all together for a few minutes. If you find that the masala powders are being burnt sprinkle some water.

** Add the mashed veggies and mix well (DO NOT ADD ANY WATER). Continue cooking on medium to low heat until all the the ingredients bind well and there is no trace of water left. Remember you have to keep stirring to avoid it being burnt. Remove and let it cool completely to room temperature, mashing it well in between.

** In a mixer grinder add 2-3 bread slices cut to pieces and grind to a fine powder, remove and to the cooled mixture and mix well. Cover and keep it aside to rest for 10-15 minutes so that the bread absorbs extra moisture if any. This is my cutlet recipe mixture, you can roll them into desired shape and fry them too.

** Before going to the method of preparing waffles, I must clearly state that I am new to waffles and have never tasted them to date. I have often seen waffles prepared Indian way in reels and decided to try it out with my cutlet mixture, that’s it, so if I am wrong in any step do excuse, I will try to learn more on the subject.

** This is how I prepared the Waffles : Rub the waffle machine with a clean cloth within and then bring it to heat (the red button turns ON). When hot (the green button turns ON), open the lid, apple melted ghee or oil with a help of a brush on both sides of the waffle maker from within. (I have used ghee+oil in 1:1 ratio here).

** Take about 3-4 tblsp of the mixture (quantity depends upon the size of your machine), roll it to a ball in hand and then place it on the center of the waffle maker and gently press down with your finger to flatten it to a round shape. The thickness of the mixture I placed on was about 1/3 inch in thickenss and about 4 inch in dia.

** Be careful as the machine is hot and see to it that there is no water in your hands to avoid it spluttering. If the machine has two waffle making spaces then place similarly on both sides. Now gently close top of the machine pressing down the lid and lock it and let the machine continue its work as the light signal turns red.

** As you close the lid it wil further flatten and press the beetroot filling kept within to form the waffle shape. Do not worry if you see steam passing out, the liquid within is the reason for the same. Let the waffle cook undisturbed until the light once again turns green, this is signal to show that the waffle is cooked and done.

** Unfasten the lock and open the lid, if you find the waffle cooked, but not crsp enough, place back the lid, fasten the lock and further cook for another few minutes until done. Open and gently with the help of tongs loosen the waffle from once side and it will come up in one go, remove and place it on a plate.

** Grease the waffle machine each time from within with Oil+ Ghee after removing any leftover pieces if any and continue preparing required number of waffles once again following the above saif method. You can keep the mixture in fridge in an airtight container (24 hours only) and prepare waffles as and when required too.

** “Beetroot-Potato- Fresh Pigeon Peas Waffles” are prepared and done. Always serve waffles crisp and hot along with some tomato ketchup or chutney of your choice. I must mention here that serving accompaniments depends upon the waffle and when a sweeter version is prepared I believe it served topped with honey, here as I have prepared a spiced version, I served it with coriander- coconut chutney and tomato ketchup and it was indeed a fantastic combo and we loved it.

** Always serve waffles hot as it loses on tastes on cooling but turning softer, soggy and chewy. Hot crisp one’s taste the best. I will be preparing and sharing more options as soon as I try them out, until then do try this one out and enjoy with your family. Children always love changes in pattern of snacks and this will appeal to them.