These easy Indian Spiced Vegan Potato Quinoa Waffles are inspired by my favorite Indian potato snack, Aloo Tikki! The quinoa adds nutrition and texture making them a savory brunch treat that is wonderfully filling! Makes 8-10 mini waffles
Peel the potatoes and cut into small pieces. Rinse the quinoa and drain.
Add the potatoes and quinoa to a pressure cooker with 3 cups of water. Pressure Cook in the pressure cooker for 3 minutes, then quick release after 5 minutes.If cooking in a saucepan, cook over medium heat for 15-20 minutes, or until the potatoes are cooked to preference.
Once cooked, drain the potatoes and quinoa, let them drain really well, and cool down a bit. Meanwhile, prep the rest of the ingredients. You can also use pre-cooked potatoes and quinoa instead of cooking them together.
Add the potato and quinoa to a large bowl and mash, add the rest of the ingredients and mix well. Taste and adjust salt if needed. You can add other flavors here as you wish.
Heat your waffle iron, drizzle a bit of oil on the waffle iron, then place a 1/4 cup or more of the mixture, depending on the size of the waffle iron. Close the iron and cook until the waffles are golden brown on both sides. This can take quite a bit of time depending on the waffle iron, and potatoes.
If you want these to be sturdier, and more crispy, you can add in a 1/4 cup of flour or breadcrumbs into the mixture, and then waffle it.Serve with chutneys, ketchup or topped with chickpea curry or other bean curries or some salsa/Pico de Gallo or gravy(change waffle flavor to Italian seasoning)
These waffles also taste great and crispier with some vegan cheese shreds added to the waffles batter.
Store them in a warm oven till ready to serve. These waffles are best fresh out of the waffle iron. Refrigerate for upto 3 days. Reheat in the waffle iron or oven .