Chick Pea and Mint Waffle
by Tarla Dalal
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Added to 23 cookbooks
This recipe has been viewed 31753 times
Every bit of this delightful waffle is a crunchy, mind-boggling experience. Indeed, the Chickpea and Mint Waffle is a breakfast with a difference. A batter of crushed chickpeas and mint results in a tasty and wholesome waffle that is chock-full of fibre, vitamin A and protein, all of which are nutrients essential for a great start to the day!
- Combine all the ingredients except the fruit salt, along with ½ cup of water in a bowl and mix well. Cover and keep aside for 15 minutes.
- Add more ½ cup of water and mix well.
- Pre-heat the waffle iron till red hot.
- Add the fruit salt to the batter and sprinkle 2 tsp of water over it. When the bubbles form, mix gently.
- Divide the batter into 5 equal portions.
- Lightly grease the waffle iron with ¼ tsp of oil and pour one portion of the batter into each of the 2 moulds and cook, using ¼ tsp of oil, for 8 to 10 minutes or till the waffle is crisp and golden brown from both the sides.
- Repeat with the remaining batter to make 3 more waffles.
- Serve immediately with nutritious green chutney.
- Soak ½ cup of kabuli chana (white chick peas) and coarsely crush them to get 1 cup of soaked and coarsely crushed kabuli chana
Nutrient values (Abbrv) per waffle
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