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10 March, 2015

Spring Onion Pancakes

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 Spring Onion Pancakes
 Spring Onion Pancakes
When I took up international flat breads as my theme for this
week’s theme the last thing I expected was the use of a rolling pin.

Not because I have anything against a rolling pin but its
not my best friend. 

I cannot roll out chapattis, parathas! I know I have them
on my site but they are not out of choice. I do not enjoy the job! When the
push comes to a shove I make them but the difference shows especially when I eat
them!!
Last month when we were at Foodology I was rolling out the chapattis
needed for choor choor rotis and I was looking out for reassurance there. I mean
I am among experts here and … but my friends were all support that I was doing well.
Buoyed by their reassurance here I am with Spring Onion
Pancakes and they were loved at home.
 Spring Onion Pancakes
 Spring Onion Pancakes

Spring Onion Pancakes

Recipe Source: Here and Here
Ingredients:

  • 1 ½ cups wheat flour
  • ½ cups Maida
  • 1 cup warm water
  • Oil for the pancakes, such as vegetable, sesame, or shortening
  •  salt
  • 1 cup spring onion greens, chopped fine

Method:

  • Mix the flours well then gradually add the water and make a smooth
    dough. Knead a bit more till the dough is smooth and elastic.
  • Coat this ball of dough lightly
    in oil and put it back in the bowl. Cover the bowl with a plate and let the
    dough rest for about 30 minutes.
  • Mix the spring onion greens with salt in a bowl and set aside.
  • Make balls out of the dough the size of which is bigger than a table
    tennis ball and smaller than a tennis ball.
  • Roll out 1 ball until it is a thin circle. (Actually rolling it
    in a rectangle will make better sense but I am more used to a circle.
  • Brush the top of the rolled out dough with oil, then sprinkle it evenly
    with chopped spring onion and salt mixture.
  • Roll up the dough in a tightly coiled long snake of rolled-up dough.
  • Coil the dough and let it rest for at least 15 minutes, while you
    repeat this process with the rest of the dough.
  • Roll out the coiled dough bundle into a flat, smooth, round pancake with
    a rolling pin or with your hands.
  • Heat a tawa over medium-high heat, and transfer the rolled out pancake
    to the tawa.
  • Cooking is like you cook a chapatti just a little different, wait till
    you get small bubbles on the pancake.
  • Once there are bubbles turn it around, increase the flame and spoon ½ tsp
    of oil around the edges. Smear the backside of the spoon to the pancake. Almost
    immediately you will get a delicious cooked smell. The pancake has brown spots
    on the underside.
  •  Flip and cook for an additional
    2 minutes on the other side, or until golden brown.
  • Repeat steps for cooking the pancakes till all are done.
  • Serve immediately with soy sauce
    or another dipping sauce.
 Notes:

  •  This recipe calls for oil in two different places: Once to make
    the filling, and once to fry the pancakes I used the same rice bran oil both
    places.
  •  If you would like to make a few pancakes but save the rest for
    later, you can save the dough in the fridge for up to 5 days. Just make sure
    the dough is oiled and well-covered. You can also roll out individual pancakes
    and stack them between well-oiled layers of wax paper.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

Hi! First time here? Well
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!

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​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​
 

0 thoughts on : Spring Onion Pancakes

  • March 11, 2015 at 7:04 am

    that is an interesting pinkish color on the pancakes!!! I also do not like rolling rotis.. I do not the perfect round…

     
  • March 11, 2015 at 2:17 pm

    Good job with the rolling pin:)) the spring onion must have lended a wonderful aroma and taste.

     
  • March 11, 2015 at 7:06 pm

    Super flaky and utterly delicious onion pancakes, ur pancakes rocks Archana..

     
  • March 12, 2015 at 10:27 am

    Arch, you are being too hard on yourself, really…I saw you on that day in action and it was all perfect..and nothing less are these pancakes..and you got all that flaky too..wow..

     
  • March 12, 2015 at 1:23 pm

    For someone who does not enjoy rolling out dough you sure do a good job. Very interesting concept – spring onion in pancakes.

     
  • March 16, 2015 at 9:31 pm

    Wow! The pictures are very tempting, Archana. Good job with rolling of the dough 🙂

     
  • March 17, 2015 at 4:53 pm

    Enjoyed reading the post and it got back the BM meet memories. And these pancakes look very flaky and they are my fav too..

     
  • March 22, 2015 at 11:22 pm

    I second Varada's thoughts. Your pancakes look perfect to me.

     

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