In a mixing bowl whisk together sweet potato purée, eggs, and melted coconut oil. Once mixed, add almond flour, baking soda, coriander, cumin, chaat masala, and salt.
Heat your waffle maker. Place batter in a waffle maker and let cook. Remove waffle from waffle maker when it’s golden brown. I have a mini waffle maker so I used 2 tbsp of batter to make one waffle. It took 2 minutes of cook time for each waffle.
Meanwhile, fry up a few eggs with just salt and pepper (one egg per serving of waffles). I kept my yolk runny.
Place 2-3 waffles on a plate. Top with one fried egg, red onions, and generous amounts of cilantro chutney, tamarind chutney, and a drizzle of yogurt. Add a pinch of coriander powder and red chili over waffles, and garnish with fresh chopped cilantro. Also, garnish with a few thin slices of jalapeño or Serrano chilies. This plate is one serving for one person.