Name: Indian Spiced Vegan Potato Quinoa Waffles
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 medium potatoes (Russet or Yukon Gold), peeled and chopped; 1/4 cup quinoa, uncooked (or 3/4 cup cooked); 1 hot green chili (such as serrano), finely chopped; 1/3 cup finely chopped onion; 2 tsp minced ginger; 1/2 cup chopped cilantro; 1/2 tsp cumin seeds (or a heaping 1/4 tsp carom seeds); 1/2 tsp cayenne pepper (adjust to taste); 1/2 tsp ground coriander; 1/8 tsp baking soda; 3/4 tsp salt; 1 tsp oil (plus more for greasing waffle iron); 1/4 cup flour or breadcrumbs for a crispier texture; Vegan cheese shreds for added flavor

Why You’ll Love This Recipe

I Love These Waffles Because They’re Packed With Bold Indian Spices, Completely Plant-Based, And Naturally Gluten-Free. They’re crunchy on the outside, soft inside, and incredibly versatile. I Can Top Them With Chutneys, Curries, Or Even Salsa Depending On What I’m In The Mood For. Plus, They’re Easy To Make And A Great Way To Use Leftover Potatoes Or Quinoa.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

2 Medium Potatoes (Russet Or Yukon Gold)
¼ Cup Quinoa, Uncooked (Or ¾ Cup Cooked)
1 Hot Green Chili (Like Serrano), Finely Chopped
⅓ Cup Finely Chopped Onion
2 Tsp Minced Ginger
½ Cup Chopped Cilantro
½ Tsp Cumin Seeds (Or Heaping ¼ Tsp Carom Seeds)
½ Tsp Cayenne (Use Less For Less Heat)
½ Tsp Ground Coriander
⅛ Tsp Baking Soda
¾ Tsp Salt
1 Tsp Oil (Plus More For The Waffle Iron)

Directions

I Start By Peeling The Potatoes And Cutting Them Into Small Pieces. I Rinse The Quinoa And Drain It Well.
I Add The Potatoes And Quinoa To A Pressure Cooker With 3 Cups Of Water And Pressure Cook For 3 Minutes. After 5 Minutes, I Quick Release.
- If I’m Using A Saucepan, I Cook The Potatoes And Quinoa Together Over Medium Heat For 15–20 Minutes Until The Potatoes Are Soft.
I Drain Everything Well And Let It Cool Slightly. If I Have Pre-Cooked Potatoes And Quinoa On Hand, I Use Those To Save Time.
Once Cooled, I Mash The Potato And Quinoa In A Large Bowl. I Mix In The Chopped Chili, Onion, Ginger, Cilantro, Cumin Or Carom Seeds, Cayenne, Ground Coriander, Baking Soda, Salt, And Oil. I Taste And Adjust Seasoning If Needed.
I Heat My Waffle Iron And Lightly Grease It With Oil. I Scoop About ¼ Cup (Or More) Of The Mixture Into The Iron And Press It Closed.
I Let The Waffles Cook Until They’re Golden Brown On Both Sides—this Can Take A Bit Of Time Depending On The Waffle Iron And The Moisture In The Potatoes.
If I Want A Firmer Texture, I Mix In ¼ Cup Of Flour Or Breadcrumbs Before Cooking.
Once Cooked, I Serve Them Hot With Chutney, Ketchup, Or Even A Chickpea Or Lentil Curry On Top.

Servings And Timing

This Recipe Makes 8–10 Mini Waffles, Which Serves About 4 People. It Takes 10 Minutes To Prep And 35 Minutes To Cook, So I Can Have This Flavorful Meal Ready In About 45 Minutes.

Variations

I Sometimes Add Vegan Cheese Shreds To The Batter For Extra Flavor And Crispiness. For An Italian Twist, I Swap The Spices With Italian Seasoning And Serve With Marinara Or A Savory Vegan Gravy. I’ve Also Topped These Waffles With Avocado, Salsa, Or Tofu Scramble For A More Filling Brunch.

Storage/Reheating

I Store Leftover Waffles In The Fridge For Up To 3 Days. When I’m Ready To Reheat, I Pop Them Back Into The Waffle Iron, Oven, Toaster Oven, Or Even The Air Fryer To Bring Back Their Crispy Texture. I Also Keep Cooked Waffles Warm In A Low Oven Until Ready To Serve If I’m Cooking In Batches.

FAQs

Can I Use Leftover Mashed Potatoes?

Yes, Leftover Mashed Potatoes Work Well In This Recipe. I Just Make Sure They’re Not Overly Moist And Adjust The Mixture With A Bit Of Flour Or Breadcrumbs If Needed.

What Type Of Quinoa Should I Use?

I Use White Quinoa Most Often, But Red Or Tri-Color Quinoa Adds Great Texture Too. As Long As It’s Cooked, Any Variety Works.

Can I Make These Without A Waffle Iron?

I Can Shape The Mixture Into Patties And Pan-Fry Them Like Aloo Tikki Instead. They Won’t Be Waffle-Shaped, But They’ll Still Be Crispy And Delicious.

Are These Waffles Gluten-Free?

Yes, They Are Naturally Gluten-Free If I Don’t Add Breadcrumbs. If I Do Use Breadcrumbs, I Make Sure They’re Gluten-Free To Keep The Recipe GF.

Can I Freeze The Waffles?

Yes, I Freeze Cooked Waffles Between Layers Of Parchment Paper. To Reheat, I Toast Them Directly From Frozen In The Toaster Or Oven Until Heated Through And Crispy.

Conclusion

These Indian Spiced Vegan Potato Quinoa Waffles Are A Flavor-Packed, Crispy, And Satisfying Twist On A Classic Indian Snack. They’re Easy To Make, Full Of Bold Spices, And Perfect For Brunch, Lunch, Or Even A Fun Appetizer. Whether I Top Them With Chutneys Or Curry, These Waffles Always Bring Comfort And A Burst Of Flavor To My Table.