It's all about Food

Crispy, hearty, and full of bold Indian-inspired spice.

Ingredients

Main Batter

• 1 large sweet potato (pressure-cooked & mashed)
• 2½ cups black-eyed peas (soaked overnight, pressure-cooked & mashed)
• 1 cup all-purpose flour (maida)
• Salt to taste
• Water as needed (to adjust consistency — slightly runny batter)

Spice Mix

• 2 tablespoons fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds

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Instructions

1. Prepare the Base

• Pressure cook 1 large sweet potato and 2½ cups of soaked black-eyed peas (overnight soaked).
• Cook until soft — about 4 whistles on medium flame.
• Once cooled slightly, mash them together in a large bowl for a smooth, bindable texture.

2. Make the Spice Mix

• In a dry pan over low heat, toast:
  • 2 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
• Stir constantly to avoid burning, just until fragrant (about 2–3 minutes).
• Let them cool, then grind into a fine powder using a spice grinder or mortar and pestle.

3. Make the Batter

• Add the ground spice mix and salt to the mashed mixture ( Adjust the amount of spice powder according to your taste palate.)
• Add 1 cup of maida (all-purpose flour).
• Mix well. Add a small amount of water to create a slightly runny batter — this helps the waffles turn crispy.

4. Cook the Waffles

• Preheat your waffle maker and lightly grease it.
• Pour in the batter and spread evenly.
• Close the lid and cook until golden brown and crispy (about 5–7 minutes, depending on your waffle maker).

5. Serve

• Serve hot — as-is or with a side of chutney, yogurt dip, or spicy tomato sauce.