Aquafaba-infused Indian breakfasts: Perfect for vegans
What's the story
Aquafaba, the humble liquid from your can of chickpeas, has become a secret weapon for vegans in search of the perfect egg substitute.
It's a game-changer, with its frothy egg white-like consistency making it perfect for adding fluffiness and binding power to all kinds of dishes.
This article delves into how aquafaba can transform classic Indian breakfasts, making them vegan-friendly without compromising on taste.
Besan twist
Transforming besan chilla with aquafaba
Besan chilla, a savory pancake made from gram flour, is a beloved comfort food in Indian households.
By adding three tablespoons of aquafaba as an egg substitute, the chilla achieves a unique lightness and soft texture previously unseen.
This simple modification not only preserves the dish's traditional flavor but also boosts its nutritional value by introducing protein without compromising its vegan nature.
Idli innovation
Veganizing South Indian idlis
Idlis are a staple South Indian breakfast dish, cherished for their pillowy softness and subtle tang from fermentation.
For extra fluffy idlis without resorting to yogurt or eggs, just add four tablespoons of aquafaba (the liquid in a can of chickpeas) to your batter.
You'll be rewarded with super soft idlis that rise higher and have a more pleasant texture, all while staying 100% vegan.
Dhokla delight
Fluffy dhokla with aquafaba magic
Dhokla lovers, you can't miss this one!
Those soft, spongy squares of fermented goodness are getting a vegan upgrade, and trust us, you won't want to go back to the old way.
Just swap out the yogurt for six tablespoons of aquafaba, and get ready for some seriously airy dhokla. Who knew going vegan could be so delicious?
Omelet overhaul
Puffy vegan omelets
The beloved omelet gets a vegan makeover with aquafaba stepping in as the star binder.
Whipping half a cup of aquafaba to stiff peaks and gently folding it into your veggie and spice blend results in a fluffy, delectable omelet.
This vegan take hits the spot for that classic breakfast comfort food, without compromising on flavor or texture.
Paratha perfection
Enhancing parathas with aquafaba
Parathas are a staple of Indian cuisine, often served stuffed or plain with tea or yogurt.
To make them flakier and vegan, brush each layer of dough with two teaspoons of aquafaba before cooking.
Not only does this create a flaky exterior and tender interior, but it also adds a touch of richness without the use of dairy, making it a perfect vegan alternative.