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