Spring Onion Pancakes |
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.
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!!
needed for choor choor rotis and I was looking out for reassurance there. I mean
I am among the experts here and … but my friends were all supportive that I was doing well.
Pancakes and they were loved at home.
Spring Onion Pancakes |
Spring Onion Pancakes
- 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.
- 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
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Nivedhanams Sowmya says
that is an interesting pinkish color on the pancakes!!! I also do not like rolling rotis.. I do not the perfect round...
vaishali sabnani says
Good job with the rolling pin:)) the spring onion must have lended a wonderful aroma and taste.
Priya Suresh says
Super flaky and utterly delicious onion pancakes, ur pancakes rocks Archana..
Ruchi Indu says
sounds deilcious...
Srivalli says
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..
Varadas Kitchen says
For someone who does not enjoy rolling out dough you sure do a good job. Very interesting concept - spring onion in pancakes.
Harini-Jaya R says
Wow! The pictures are very tempting, Archana. Good job with rolling of the dough 🙂
Padmajha PJ says
Enjoyed reading the post and it got back the BM meet memories. And these pancakes look very flaky and they are my fav too..
Suma Gandlur says
I second Varada's thoughts. Your pancakes look perfect to me.