Sweet potato, savory waffles

We both love waffles (who doesn’t!), but in the middle of the pandemic, we have started a whole new lifestyle with healthy eating and working out, at least thrice a week. Junk or processed foods have been out of our diet completely. So, we had to think of incorporating waffles back into our menu in a healthy way, and then we found Food Pharmacy’s fantastic sweet potato waffles recipe. We followed their recipe pretty much ditto, but had small tweaks in the topping, which you can modify with any healthy additions as per palette.


  • 2 medium Sweet potatoes
  • 1 onion
  • 4tbsp corn starch
  • 2 eggs

Topping Ingredients

  • 1 cup red cabbage shredded
  • 1 small fennel, shredded
  • 4 tbs lingonberry
  • 2 tsp honey (go easy, you don’t want it too sweet, we barely had a tiny bit)
  • 1/2 lemon or orange zest
  • green chilli
  • coriander
  • cottage cheese
  • salt and pepper


First peel and chop the sweet potatoes and the onion and put in blender till it is a paste. Add two eggs and blend again. Mix this mixture with the corn starch. Let this “batter” rest for at least ten minutes.

The topping: grate cabbage and fennel, mix with lingonberries, little bit honey and lemon zest. Add salt pepper and keep the chili and coriander, cottage cheese ready to add on the side.

The beauty of a red cabbage

Tip: Keep the waffle maker heat to medium high (our scale was from 1-6 and we made the waffles at 4). Smear a tiny bit of butter on both sides of the grid. Add some batter to the grids and put the cover. It is very important not to open the waffle maker to check if the waffles are done, and leave it to cook for at least 7 minutes. If they are not cooked yet, leave them for some more minutes, and they come together nice and crispy.

Add the salad topping on top of the warm waffles, sprinkle some green chili and coriander and add desired amount of cottage cheese beside the salad. It’s a yum, savory waffle that you can enjoy without any guilt!

Special thanks to Food Pharmacy for this outstanding recipe!

Quick Chilla

My early childhood in Calcutta had no chilla in the menu. Then whatever little time I have spent in North India, strangely I don’t recall having this delicious thing either. Only recently, a friend from Delhi told me about it and then I started looking for Gram flour in Sweden. We thought we got gram flour (chick pea flour) but turns out what we had was Grahammjöl which is this very coarse fibrous wheat flour, full of kernels. While making chillas today, I realized what I should have bought instead is called kikärtsmjöl (if you are looking for it in Sweden). For others, besan or gram flour will do. This was made with the grahammjöl and still very tasty. I recommend using the real gram flour if you are attempting this. Chillas are very nutritious and you can throw in any vegetables from home and we also debuted our home grown spicy green chili and cilantro in it. Serve hot, preferably with coconut or coriander chutney! Yum.


  • 2 cups gram flour (besan) or kikärtsmjöl if you are in Sweden
  • 1 onion finely chopped
  • 1 tomato chopped
  • 2 inch ginger finely chopped
  • Some spinach leaves (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Tiny hint of fenugreek powder (optional)
  • Freshly chopped green chilli (we did 2, you can add 1 if you want to go easy on it)
  • Chopped cilantro leaves
  • Salt
  • Water for mixing


In a large bowl, add the gram flour and turmeric and salt. Then add half a cup of water and start mixing well. Add more water as needed to make a smooth batter which shouldn’t be too runny. As the batter becomes smooth, add all the veggies, cilantro and chili and whisk very smoothly. At this point, the batter may need a little more water but make sure to add little and mix so that the mixture is not too liquid. As the batter consistency is reached, leave aside for 15-20 minutes. Heat oil in a pan, and pour and smear batter in rounds and fry. I was cautious about the oil and didn’t deep fry the chillas. Also made sure the pan was hot and then fried one side, put some oil on the sides and flipped to fry the other. Chillas are golden brown, fried in medium heat and delicious with any good chutney. The ingredients provided here make about 6 big chillas. If you don’t have chutney at home, they go well with a yoghurt, sriracha and hint of garlic dip also. Just an idea! Serve hot.