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2 medium onions, sliced thinly

1 cup mixed vegetables, grated or chopped

1 chopped tomato

1 handful rocket (optional)

200 g gram flour (besan)

1 tbsp rice flour

½ tsp baking soda

1 tbsp chaat masala

½ tsp salt

¼ tsp turmeric

¼–½ tsp chilli powder (optional)

1 tsp dry fenugreek leaves (kasuri methi)

1 tsp fresh ginger, finely chopped

1 tsp fresh green chilli, finely chopped

1 clove garlic, finely chopped (optional)

1 tbsp yogurt

1 tsp lemon juice

Cheese (optional)

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1. Slice the onions thinly. Grate or chop the other vegetables. Chop the tomato. Finely chop ginger, green chilli, and garlic if using.

2. In a large bowl, combine yogurt, lemon juice, chaat masala, salt, turmeric, and chilli powder.

3. Add the vegetables, tomato, rocket, ginger, green chilli, and garlic if using. Mix well.

4. Sprinkle in dry fenugreek leaves.

5. Let the mixture sit for 20 minutes to draw out the natural juices from the vegetables, which will form the batter. Do not add any water.

6. Once juices are released, add about 200 g gram flour, 1 tbsp rice flour, and ½ tsp baking soda. Adjust gram flour depending on how much vegetables you have. Mix to bind.

7. Optionally fold in a little cheese.

8. Lightly grease the waffle maker with oil or spray.

9. Spoon the batter into the waffle maker without overfilling.

10. Close the lid and cook for 5–7 minutes, or until crispy and golden.

11. Let waffles sit for 30 seconds before removing so they hold together.

Sprinkle extra chaat masala if desired and serve.