Ultimate twist to the traditional and authentic recipe. I love kothimbir wadi and love waffles as well so obviously loved your recipe. long way to go Chef Afraz. God bless you.
Very nice recipe! This is what I would do different - add a little less water so that the waffle becomes thicker and fluffier. I know you added baking soda as your leavening agent but it didn't make your waffle rise as much because of the watery consistency of the batter. But a wonderful fusion recipe. I will definitely try it out.
this is great! now for sure i have to get a waffle iron. i usually make a farinata (italian frittata made with chickpea flour instead of egg), in oil roast mustard seeds, rosemary, cumin, turmeric, pepper, sauté onion, add asparagus or corn (for the grandkids) or other vegetable and pour the chickpea batter that has salt (i use salty japanese plum vinegar instead) and olive oil in it, over the sauteed vegetables, cover, cook until set, slide onto a large plate and invert the pan onto the plate and flip, continue cooking uncovered for a few minutes until the bottom is golden (or just bake it in oven uncovered until solid and cooked through). but with this method, although i will have to chop the ingredients smaller, individual portions will take less time and everyone likes the crispy parts!
=) i make it pretty much as it describes and i never measure... i use about a cup and a quarter chickpea flour in a bowl (for a big cast iron skillet) and whisk slowly with water adding a little water at a time until it's a thick paste with no lumps, add about a tablespoon olive oil, two tablespoons of japanese plum vinegar (salty) whisking while adding water gradually until it's the consistency of thin pancake batter, almost like crepe batter and set aside. heat the pan, a few tablespoons of oil such as avocado oil, coconut or olive oil (i usually mix avocado with another as it has higher smoke point), drop in mustard seeds and dried rosemary (i like dry but fresh is okay, only put it with the other seasoning) and wait for seeds to crackle, add the rest of the seasonings, stir and add the onion until translucent and add other veggies, turn fire to low and pour a little olive oil around the sides of the pan. stir and then pour the batter over the veggies giving the pan a little shake so the veggies distribute evenly. cover and cook, medium low, until the top doesn't jiggle when you jiggle the pan (15-20 or more minutes, i never time it with grandbabies going crazy around me). you can flip it as described above or you can put it in the oven, under the broiler for a few minutes until the top gets golden brown. hope that was
I loved the idea of, very innovative
Nice recipe
Ultimate twist to the traditional and authentic recipe. I love kothimbir wadi and love waffles as well so obviously loved your recipe. long way to go Chef Afraz. God bless you.
Woooooooow. you decorated very well
Very good chef 👍👍
excellent
Very nice recipe! This is what I would do different - add a little less water so that the waffle becomes thicker and fluffier. I know you added baking soda as your leavening agent but it didn't make your waffle rise as much because of the watery consistency of the batter. But a wonderful fusion recipe. I will definitely try it out.
wow...now i can make use of my waffle maker...i love kothmir wadi too...so il try this soon
same here
this is great! now for sure i have to get a waffle iron. i usually make a farinata (italian frittata made with chickpea flour instead of egg), in oil roast mustard seeds, rosemary, cumin, turmeric, pepper, sauté onion, add asparagus or corn (for the grandkids) or other vegetable and pour the chickpea batter that has salt (i use salty japanese plum vinegar instead) and olive oil in it, over the sauteed vegetables, cover, cook until set, slide onto a large plate and invert the pan onto the plate and flip, continue cooking uncovered for a few minutes until the bottom is golden (or just bake it in oven uncovered until solid and cooked through). but with this method, although i will have to chop the ingredients smaller, individual portions will take less time and everyone likes the crispy parts!
Hey, this looks very interesting, could you share your recipe...i have been banned from eggs and miss the fritatas.
Thanks
Kundan
=) i make it pretty much as it describes and i never measure... i use about a cup and a quarter chickpea flour in a bowl (for a big cast iron skillet) and whisk slowly with water adding a little water at a time until it's a thick paste with no lumps, add about a tablespoon olive oil, two tablespoons of japanese plum vinegar (salty) whisking while adding water gradually until it's the consistency of thin pancake batter, almost like crepe batter and set aside. heat the pan, a few tablespoons of oil such as avocado oil, coconut or olive oil (i usually mix avocado with another as it has higher smoke point), drop in mustard seeds and dried rosemary (i like dry but fresh is okay, only put it with the other seasoning) and wait for seeds to crackle, add the rest of the seasonings, stir and add the onion until translucent and add other veggies, turn fire to low and pour a little olive oil around the sides of the pan. stir and then pour the batter over the veggies giving the pan a little shake so the veggies distribute evenly. cover and cook, medium low, until the top doesn't jiggle when you jiggle the pan (15-20 or more minutes, i never time it with grandbabies going crazy around me). you can flip it as described above or you can put it in the oven, under the broiler for a few minutes until the top gets golden brown. hope that was
kkhullar68 hq
thanks
Nice 👌👌👌👌new version of kothimbir wadi it's different 👍
awesome.....will definitely give a try! thanks:P
Great Recipe!
Swati Kaul lruchkarmejawanimarati
hey afraz is there any option for waffle maker
nice
osome....
we can avoid peanuts
he will alwaz chooz the reciepi which things dosent have in our home huh
yey...I am the 1st viewer.
Omg!! U Wer looking so hot yesterday 😍