This is something I just came up with on the fly because I didn't know what to make and I really didn't feel like prepping that much for something else.  I had some quail and thought of "chicken and waffles".  I wanted to throw a twist on it so I decided to make my waffles with graham masala.  My syrup I made out of pomegranate juice and maple which in Mediterranean cuisine pomegranate syrup is a typical ingredient; it is a bit of a stretch to India but I think it really worked and it was what I had on hand.  And for the quail I decided to marinate with yogurt and chile's. I added tons of spices to the flour for a really spicy, crunchy fried quail.  The end result was a huge hit.

8 quail semi-deboned


3 jalapenos

4 garlic cloves

2 tbsp of cumin

1 1/2 cup of yogurt

1/2 cup of cilantro leaves

2 cups of flour

3 tbsp of curry powder

1 tsp of cayenne powder

1 tbsp of ground cumin

2 tbsp of graham masala

1 tbsp of salt


1 3/4 cup einkorn flour

1 tbsp of baking powder

2 tbsp of graham masala

1 tsp of curry powder

1 tsp of cumin

1 tsp of salt

1 3/4 cup milk

1/2 cup of oil

2 eggs separated

1 tsp of vanilla

Pomegranate syrup

2 cups of pomegranate juice

1 cup of maple syrup

3 kashmiri chile

2 cups of oil for frying

For the quail,

Place all the ingredients for the marinade in a blender and puree until smooth.  Reserve a 1/2 cup of the marinade to the side for later.  The rest of the marinade pour into a plastic bag and place the quail inside.  Seal the bag and marinate at least 2 hours.  Meanwhile place all the ingredients for the flour in a bowl and mix well.  Set aside until ready to fry the quail.

For the pomegranate syrup.

Place 2 cups of pomegranate juice into small sauce pot.  Bring to a boil and reduce to a simmer.  Reduce the juice by half and then add syrup and chile's.  Simmer for 25 to 30 minutes until you get a nice consistency between sweet and spicy and the syrup thickens up to coat a spoon.  Strain out chile's and keep warm.

For the waffles,

Mix all the dry ingredients together in a large bowl.  In a separate bowl add milk, vanilla, and oil.  Add the egg yolks to the milk mixture and whisk.  Then take the egg whites in a separate bowl and whip until stiff peaks.  Add the wet ingredients to the dry and mix well.  Then fold in your egg whites.  Make your waffles according to your own waffle iron.

Meanwhile while your waffles are cooking, take out your quail and dredge in the flour.  With a hot cast iron pan filled with oil, pan fry the quail 3 minutes on each side.  Strain out the quail and season with salt immediately.  Serve with a spoonful of the leftover marinade, pomegranate syrup, and waffles.