Savory Potato Masala Waffles

Servings: 2
Cuisine: Fusion
Course: Breakfast
Time: 30 minutes
Rate the Recipe:
Crispy on the outside. Fluffy on the inside. Give the good old aloo tikki a twist with the potato masala waffles. An easy-to-cook recipe flavored with Indian spices that works perfectly for breakfast.



  • 2 cups boiled and mashed potatoes
  • 1 small onion finely chopped
  • 1" piece of ginger finely chopped
  • 1-2 chopped green chillies
  • 1 tsp salt
  • 1 tsp Kashmiri red chilli powder
  • 1 1/2 tsp cumin powder (jeera)
  • 1 1/2 tsp coriander powder (dhania)
  • 1 1/2 tsp amchoor (dry mango) powder
  • 2 eggs
  • 1 tbsp oil
  • 2 tbsp all-purpose flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Oil for brushing


  • To begin, in a large bowl, mix together boiled and grated potatoes, onions, ginger, and green chillies.
  • Next, add in the dry masalas – salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor. Mix well.
  • Now add in the eggs, oil, all-purpose flour, and cornflour. Mix it well. Add a bit of milk if required so that the batter is of thick dropping consistency. Check the salt and add more if required.
  • In the meantime, pre-heat the waffle iron.
  • Finally, add the baking powder and baking soda to the mixture. Mix well.
  • Once the waffle iron is hot, grease it well with oil and pour in about a ladleful of the batter depending on the size of the waffle iron.
  • Close the lid and cook until done. Do not attempt to open the lid to check before it is cooked or the waffles might disintegrate. I used an electric waffle iron and it takes about 15 minutes to cook.
  • The Savory Potato Masala Waffles are ready to serve. Serve them hot with your favorite dip or chutney.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with VoxBox.

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Savory Potato Masala Waffles