It's true that every home has its own traditions and dishes to serve. At my mother-in-law's, I got to taste sweet potato pancakes (they make them on a different day), which we weren't used to in my home. I'm more into spices and salty flavors, so I've made my own twist on the old recipe. Since these are made with sweet potatoes, they don't really bind together, so we have to resort to chickpea flour and fiber husk. You could probably add garlic too, but I didn't want the smell of garlic in my waffle iron and it's okay to have food without garlic every now and then. If you absolutely want to add garlic, you can make small patches in a frying pan.
All kinds of vegetables can be used, I have good experience with cabbage, broccoli and spinach too. Grating is best, not only because they mix well but it is faster to fry. If you have too large pieces it takes a long time per plate and the vegetables feel raw.
VEGETABLE WAFFLES
200 g carrot
200 g sweet potato
200 g pumpkin
50 gr small onion cubes
4 tablespoons of fiber husk
4 tablespoons chickpea flour (own advertising)
1 teaspoon salt
½ tsp chili powder
1 tsp garam masala
1 teaspoon dried mint
1 teaspoon thyme seeds
3 tablespoons fresh coriander
2 tablespoons water
Procedure:
Grate carrots, pumpkin and sweet potato. Add the rest of the ingredients and fry like waffles when the iron is hot. Tastes good both cold and hot, preferably as a loaf with a masala chai .
They are great in a packed lunch if you need variety with your bread slices. Chutney is of course a must as an accompaniment and preferably a bowl of raita .