-
1. In a mixing bowl whisk chickpea flour, rice flour, turmeric powder, red chili powder, ground cumin, ground coriander, and salt until combined.
1.5 cup chickpea flour (besan),
0.2 cup rice flour (optional, for extra crispness),
0.2 tsp turmeric powder,
0.5 tsp red chili powder,
0.8 tsp ground cumin,
0.8 tsp ground coriander,
1 tsp salt
-
2. Gradually whisk in water and lemon juice to form a smooth, pourable batter with no lumps.
1.8 cup water,
1 tbsp lemon juice
-
3. Stir in grated ginger, chopped green chili, and chopped cilantro, then set the batter aside to rest while you prepare the vegetables and chutney.
1 tbsp fresh ginger, finely grated,
1 piece green chili, finely chopped,
0.2 cup fresh cilantro, finely chopped (for batter)
-
4. Heat oil in a large skillet over medium heat, then add mustard seeds and cumin seeds and cook until they crackle and become fragrant.
1.5 tbsp neutral oil (for vegetables),
0.5 tsp mustard seeds,
0.5 tsp cumin seeds
-
5. Add sliced onion and sauté until translucent and lightly golden.
1 piece onion, thinly sliced
-
6. Stir in diced carrot, red bell pepper, and zucchini; cook, stirring, until they start to soften.
1 piece carrot, cut into small dice,
0.5 piece red bell pepper, diced,
0.5 piece zucchini, diced
-
7. Add green peas, garam masala, turmeric for vegetables, kasuri methi, and salt, then cook until the vegetables are tender but not mushy.
0.5 cup frozen green peas,
1 tsp garam masala,
0.2 tsp ground turmeric (for vegetables),
0.5 tsp kasuri methi (dried fenugreek leaves), crushed,
0.5 tsp salt (for vegetables)
-
8. Turn off the heat and stir in chopped cilantro for vegetables, then keep the mixture warm on low or cover the pan.
0.2 cup fresh cilantro, chopped (for vegetables)
-
9. In a blender combine mint leaves, cilantro leaves for chutney, green chili for chutney, garlic clove, lemon juice for chutney, water for chutney, salt for chutney, and roasted cumin for chutney if using.
0.5 cup fresh mint leaves,
1 cup fresh cilantro leaves (for chutney),
1 piece green chili (for chutney),
1 clove garlic clove,
1.5 tbsp lemon juice (for chutney),
3 tbsp water (for chutney),
0.2 tsp salt (for chutney),
0.2 tsp ground roasted cumin (for chutney, optional)
-
10. Blend to a smooth chutney, adding a splash more water if needed for a spoonable consistency; adjust salt and lemon to taste and set aside.
-
11. Preheat the waffle iron to medium-high heat and lightly brush both plates with oil.
2 tbsp oil (for waffle iron)
-
12. Stir the batter, then pour enough into the waffle iron to just cover the grid, close, and cook until the waffle is crisp and deep golden, then carefully remove and repeat with remaining batter, brushing with more oil as needed.
-
13. Place hot chickpea waffles on plates, spoon masala vegetables generously over each, drizzle with green chutney, and garnish with sliced red onion if using.
0.2 cup thinly sliced red onion (garnish, optional)
