If you’re on the hunt for an alternative to an egg for your morning meal, waffles made with protein-packed besan (gram/chickpea flour) are an excellent option for you. They make for a flavorful breakfast that will keep you feeling full until lunch. I like to make mine with fenugreek leaves as they really elevate the look and taste, but you can use spinach if that is what’s available. You can make this recipe in a waffle maker by simply spreading it on the machine and following the process as you would with regular waffles. Your healthier and fiber-loaded waffles will be ready in a jiffy.
155g/5½ oz/1¼ cup besan
(gram/chickpea flour)
60g/2oz/¼ cup yogurt
2 tbsp oil
175ml/6fl oz/¾ cup warm
water
½ tsp ground turmeric
¼ tsp baking powder
35g/1¼oz/½ cup spinach or
fenugreek leaves, chopped
1–2 green chilies, shredded
½ tsp garam masala
Mint Chutney with Garlic or Sweet Mango Pickle to serve
In a mixing bowl, combine the flour, yogurt and oil and mix well. Slowly add the warm water and mix until the mixture forms a smooth batter. Add the rest of the ingredients and mix again until the batter is free of lumps.
Heat the waffle maker and pour in 250g/8¾oz/1/3 cup of the batter ensuring the waffle maker is evenly coated with batter. Cook the batter for 2½ minutes, then flip the waffle and cook for another minute. Remove the waffle from the pan. Repeat the process and cook the remaining batter to make 5 waffles, then serve warm with mint chutney or homemade sweet mango pickle.