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Splendid Split Chickpea And Spring Onion Fritter Waffle

Food has a magical way of transporting us back in time. A single bite can evoke vivid memories, a kaleidoscope of sights, smells, and emotions. The aroma of sizzling chickpea fritters (colloquially called Kachri in my native place), redolent with ginger, garlic, and green chilies, instantly transports me back to my childhood kitchen. It reminds me of how I enjoyed my monsoon season with my beautiful family.

These fritters, a staple in my family, were a delightful treat, crispy on the outside and soft within. However, as I grew older, I became more aware of the health implications of deep-frying.


Split Chickpea And Spring Onion Fritter Waffle


This recipe for a split chickpea and spring onion fritter waffle is a loving homage to that cherished childhood dish, reinvented for a healthier lifestyle. Gone are the days of excessive oil; this version utilizes a waffle iron, significantly reducing the fat content while maintaining the taste and texture I hold dearly. To make these fritters, start by soaking the split chickpeas overnight. Then, blend them with cilantro, ginger, garlic, and spices. Add chopped spring onions to the batter, pour the batter into a preheated waffle iron, and cook until golden brown and crispy. Serve hot with mint chutney for a delicious and healthy snack.

The beauty of this recipe lies not only in its nostalgic comfort but also in its surprising health benefits. Split chickpeas, the hero of this dish, are a nutritional powerhouse. They are an excellent plant-based protein and fiber source, keeping you fuller for longer and aiding digestion. The addition of vibrant spring onions in the dish adds essential vitamins and minerals like vitamins K, C, and potassium. A medley of spices like carom seeds, nigella seeds, and turmeric adds a delightful flavor layer while boasting antioxidants and anti-inflammatory properties. This dish is also low in saturated fat and cholesterol, making it a heart-healthy choice.

This healthier rendition allows me to indulge in my childhood favorite without compromising my well-being. It's a testament to the versatility of traditional recipes and the possibility of adapting them to suit our evolving needs. The result is a guilt-free indulgence, perfect for breakfast, a satisfying snack, or a light meal. Every bite brings back fond memories while nourishing my body with wholesome goodness.

This recipe is more than just a collection of ingredients and instructions; it bridges cherished memories and a healthier future. It's a reminder that familiar flavors can be enjoyed in new, improved ways, allowing us to savor the past while embracing a healthier path. So, fire up your waffle iron and embark on a culinary journey of taste and well-being!


Ingredients

Dry split chickpea - 1 Cup (soaked for 4hrs or overnight)

Spring onions- 6 stems/ 2 cups( finely  chopped)

Carrot – 1 ( chopped)

Red onion -1 small

Ginger – 1 inch (chopped)

Garlic – 2 clove (chopped)

Green chilli- 2-3 ( as per taste)

Carom seeds – ½ tsp

Nigella seeds – ½ tsp

Salt- 1 tsp

Turmeric powder- ½ tsp

 


Split Chickpea And Spring Onion Fritter Waffle

Direction

  1. Add chopped carrots, onion, ginger, garlic, and green chili to a blender and blend coarsely.


Split Chickpea And Spring Onion Fritter Waffle

Split Chickpea And Spring Onion Fritter Waffle

2. Add soaked lentils and cilantro to the blend. Take out the blended mixture in a big bowl.


Split Chickpea And Spring Onion Fritter Waffle

Split Chickpea And Spring Onion Fritter Waffle

3. Add carom seeds, nigella seeds, salt, turmeric, and chopped green onions to the batter. Mix it well.


Split Chickpea And Spring Onion Fritter Waffle


Split Chickpea And Spring Onion Fritter Waffle

4. Lightly grease the waffle or panini maker, pour a small dollop of batter, and cook it for 5-7 minutes.


Split Chickpea And Spring Onion Fritter Waffle

5. Enjoy your fritter waffle with cilantro chutney or your favorite dip.


Split Chickpea And Spring Onion Fritter Waffle

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Rated 5 out of 5 stars.

Yummy😊

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Shruti
Shruti
Mar 23
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Thanks 😊

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