Wednesday, 11 March 2015

Spring Onion Pancakes

 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.
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9 comments:

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

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

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

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  4. 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..

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

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

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

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

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