Savory Garbanzo Flour Waffle Chaat

Have you ever wondered if your comfort chaat could be in a different and cool form? This fusion waffle chaat is.  This is a delicious waffle bowl chaat made with a savory garbanzo waffle bowl topped with delicious potato filling, salad, and chutneys! This inviting chaat with scintillating flavors is a great snack, snack-style meal, or an appetizer too! 

Why should you make this chaat?

First of all, this is the most delicious one!!!

This is satiating with comforting flavors.

Makes a great brunch, or snack-style meal.

The filling can be made ahead, making it easy to assemble for a larger group.

Garbanzo waffles are rich in proteins.

Why is this chaat different?

This is quite a different chaat from your regular ones. If you love aloo tikki chaat or chana chaat, or samosa chaat, or just chaat, then this one's for you! Traditional katori chaats are made with all-purpose flour bade or deep-fried potato basket base. This waffle base made with garbanzo flour is simply amazing. The waffle base has the flavors of pakora or goli baji. And this waffle filled and topped with delicious chutneys makes the best food anyone can think of.  Garbanzo waffles are easy to make and are gluten-free too. 

If you are wondering what chaat is, it is the most delicious mix of potatoes, lentils, and some fritters,(or even puffed rice) in a medley of delicious chutneys which is utmost delicious with mouth-puckering flavors. 

What are the ingredients required for this delicious chaat?

Garbanzo flour - Store-bought or homemade garbanzo flour can be used. If you have a powerful blender, you can make garbanzo flour by grinding the dried garbanzo beans to powder.

Potatoes - Potatoes are an integral part of any chaat. Diced potatoes are cooked on the stovetop to make a delicious filling that makes a satiating brunch.

Peas - fresh or frozen green peas. This adds to the protein in this dish.

Red Chilli powder and Cayenne - add heat to the filling as well as the waffles

Salt - Adds flavor

Ginger - Enhances flavor, aids digestion, and has anti-inflammatory properties.

Kochumber - Adds an elevating flavor boost. This simple salad recipe can be found here.

Cilantro - The aromatic herb that boosts flavor

Chutneys - Green mint-cilantro chutney and sweet chutney are used. Store-bought or homemade can be used.

Yogurt - Makes the chaat delicious. It is optional. 

Oil - Needed for sauteing the potatoes, and a little for the waffles

Ajwain - this seed is added to most of the classic Indian dishes. This aids in digestion while adding a pungent flavor.

Cumin - is a flavor enhancer and aids in digestion.

Asafetida - enhances flavors and aids in digestion.

Sev - Optional, Adds a little crunch

Lettuce - A little is added to the bottom of the waffle to enhance the crunchy texture and boost fresh flavors.

Optional toppings - Pomegranate, peanuts, and sprouts are extra toppings that can be added.

Can I make this as an appetizer?

Yes! If you are thinking of making the chaat the traditional way alone, well, this waffle chaat will make you think twice. Who wouldn’t love waffles and who wouldn’t love chaat? This chaat is a marriage of both worlds and makes a great appetizer for parties. The following recipe for waffle bowls may be a big portion for an appetizer. Make it into bite-sized baffles, either using a 3-4” waffle iron or cutting a whole regular waffle into four portions. Top the individual portion with potato filling and then top with chutneys and yogurt. This is also a great one to serve as everyone can top it as per their taste and it would make a wonderful and filling appetizer. When you serve this as an appetizer, keep in mind that the flavors would make everyone go for multiple servings and this is quite filling. So you might want to reduce the number of other dishes that you are serving. 

How many servings does this recipe make?

This recipe makes four waffle bowls with fillings and toppings. This makes a satiating brunch or dinner for four. This can feed more if made in smaller portions.

Can this recipe be doubled?

Yes, the recipe can be doubled or reduced by half. If making more than double the quantity, I would recommend making it in batches. The yogurt and baking soda gives a leavening effect and might be lost if made in a very big batch. It is easy to mix quickly and can be made in multiple batches with ease.

Can this recipe be made vegan?

This recipe uses yogurt. This recipe can be easily made vegan by substituting regular yogurt with plant-based yogurt.

What variations can be made?

Potatoes are sauteed in this recipe to make a tasty filling for this waffle bowl chaat. Alternatively, boiled potatoes mixed with chaat masala, salt, and red chili powder can also be used for filling and is easier when you make this waffle chaat for a crowd. 

This chaat is a great lentil and potato combination, and I am sharing recipes with these ingredients as the combo for this week's Blogging Marathon. Lentils and potatoes can be used as appetizers, snacks, or side dishes that make the most comforting ones. Here are a few links using this combo.

Rajasthani Mirchi Vada

Samosa Chaat Pizza
Masal Puri
Baked Potato Ragada Chaat
Creamy Vegan Lentil Soup
Aloo Channa Paneer Pie

Potato Stew/Urulai Kizhangu Masiyal

To make the best brunch for a relaxed weekend, I prefer to serve this along with a cup of Nannari Sarbath, Mango Lassi, Guava Lassi, Caramel Apple Pie Lassi, Peach Lassi, or Berry Lassi, based on the seasonal fruit available. This Limonana or Dragon Fruit Lemonade is also great to serve with this chaat waffle.

I am also linking this to Crafty Creators, Happiness is Homemade, Sundays on Silverado, and What's For Dinner.

Ingredients

Makes 4 bowls

Garbanzo flour - 1.5 cups

Cumin - 1/2 tsp

Ajwain - 1/4 tsp

Asafetida - 1/8 tsp

Thai chili - 1 or 2, finely chopped

Salt - 3/4 tsp

Cayenne - 1/2 tsp

Mint - 1 tbsp, chopped

Cilantro - 1 tbsp, chopped

Yogurt - 1/3 cup

Water - 3/4 cup

Baking powder - 1 tsp

Turmeric - 1/8 tsp

Butter/oil - 1 tsp

Potato Filling

Potato - 3.5 cups, diced

Oil - 2 tbsp

Mustard - 1/2 tsp

Cumin - 1/2 tsp

Asafetida - 1/8 tsp

Onion - 1/2 cup, chopped

Ginger - 1/2 tsp, finely chopped

Green peas - 1/4 cup, fresh or frozen

Salt - 1 tsp

Turmeric - 1/4 tsp

Red chili powder - 3/4 tsp

Cilantro - 1 tbsp, chopped

To Serve

Kochumber - 1cup

Green chutney

Sweet chutney

Whisked yogurt

Lettuce - 1/2 cup, chopped

Sev

Method

Heat oil in a pan over medium flame. Add the mustard seeds and when it splutters add the cumin followed by asafetida and let it bloom for 20 seconds. 

Add the potatoes and mix, and cook covered for 7-8 minutes.

The potatoes would be about 60-70% cooked. Add the ginger and onions, and continue to saute for another 4-5 minutes until the onion turns translucent.

Add the salt, turmeric, red chili powder, and frozen peas. Continue to cook for 2 more minutes.

Add cilantro and transfer to a bowl. Set aside.

While the potatoes are cooking, prepare the garbanzo waffles. Whisk the yogurt, add water, and set aside.

Add the garbanzo flour, baking powder, salt, ginger, cumin, ajwain, cilantro, mint, turmeric, and red chili powder to a bowl. Mix and then add the yogurt mixture. Whisk to a smooth lump free batter.

Heat a waffle bowl maker. Add about half a cup of the batter and cook the waffle to desired crispness. Cook the remaining waffles.

To assemble: Place a waffle and add a little chutney and a little lettuce along with 1 tablespoon of kochumber Place about half a cup of potato filling. 

Top with another 2 tablespoons of kochumber. Drizzle the chutneys and yogurt according to preference. Sprinkle some sev and cilantro.

Serve immediately.