Fluffy Indian Waffle Recipe – Easy Wheat & Cornflour Batter

Last Updated on 4 months by Neha Deshmukh

Fluffy Indian Waffle Recipe – Easy Wheat & Cornflour Batter

Hey everyone! I’m so excited to share this recipe with you – it’s for the fluffiest, most delicious waffles, and they’re surprisingly easy to make! I first stumbled upon this combination of wheat and cornflour when trying to recreate a breakfast I had on a trip to Mumbai, and honestly, it’s been a weekend staple ever since. It’s a little bit different than your typical waffle, but trust me, the texture is amazing.

Why You’ll Love This Recipe

These aren’t just any waffles. They’re light, airy, and have a subtle sweetness that makes them perfect for any occasion. Whether it’s a lazy Sunday brunch or a festive breakfast, these waffles will definitely impress. Plus, using a mix of wheat flour and cornflour gives them a lovely, slightly crispy exterior while keeping the inside wonderfully soft.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ¾ cup cake wheat flour or all-purpose flour (about 150g)
• ¼ cup cornflour (about 30g)
• 1 teaspoon baking powder (about 4g)
• 2 tablespoons granulated sugar (about 25g)
• 1 large egg
• ¼ cup vegetable or canola oil (about 60ml)
• 1 cup milk (about 240ml)
• 1 teaspoon vanilla essence (about 5ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using a mix of wheat flour (I prefer cake wheat for extra softness) and cornflour is the secret to the texture. The cornflour helps create that lovely crispness.

Don’t worry too much about the oil – vegetable or canola oil work perfectly and keep the waffles nice and tender. You could even use melted coconut oil for a subtle coconut flavour! And a good quality vanilla essence really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your waffle iron to medium-high heat. This is important – you want it nice and hot for those crispy waffles.
2. In a large bowl, whisk together the flour, cornflour, baking powder, and sugar. Just give it a good mix to combine everything evenly.
3. Now, separate the egg. We’re going to beat the egg white until stiff peaks form. This is what gives the waffles their fluffiness, so don’t skip this step! A hand mixer or stand mixer makes this much easier.
4. In another bowl, combine the milk, oil, vanilla essence, and egg yolk. Whisk it all together until it’s well combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! A few lumps are okay. Overmixing develops the gluten and can make the waffles tough.
6. Gently fold the whipped egg whites into the batter using a spatula. Be gentle! You want to keep all that air we whipped into the egg whites.
7. Pour about ½ cup batter (adjust based on your waffle iron’s size) into the preheated waffle iron.
8. Cook for 5 minutes, or until golden brown and crispy. Repeat with the remaining batter.

Expert Tips

• Don’t peek! Resist the urge to open the waffle iron before the timer goes off. It’ll mess with the cooking process.
• Lightly grease the iron: Even with a non-stick iron, a light spray of cooking oil can help prevent sticking.
• Keep the batter warm: If you’re making a big batch, keep the batter warm in a low oven (around 100°C) to prevent it from getting too cold.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Make sure it contains xanthan gum for binding.
• Spice Level: Add ½ teaspoon of cardamom powder or cinnamon to the dry ingredients for a warm, fragrant twist. My grandmother always added a pinch of cardamom!
• Festival Adaptations: These waffles are perfect for a Diwali or Holi brunch! Serve with festive toppings like chopped nuts and colourful fruit.

Serving Suggestions

These waffles are amazing with just about anything! Here are a few of my favourites:

• Fresh fruit (berries, bananas, mangoes)
• Maple syrup (a classic!)
• A dollop of yogurt
• A scoop of ice cream
• Nutella or peanut butter

Storage Instructions

If you have any leftover waffles (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven for best results. You can also freeze them for up to a month.

FAQs

Let’s answer some common questions:

• Can I use whole wheat flour instead of cake wheat/all-purpose flour? You can, but the waffles will be a bit denser.
• How do I adjust the batter consistency for different waffle irons? If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency. If it’s too thin, add a tablespoon of flour.
• Can I make the waffle batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to whisk it gently before using.
• What’s the best way to prevent the waffles from sticking to the iron? Make sure your iron is properly preheated and lightly greased.
• Can I add fruit directly to the waffle batter? Absolutely! Berries, chopped bananas, or even chocolate chips work great.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how they turn out!