Spring Onion Pancakes
Spring Onion Pancakes are a delightful Chinese dish that has found its way into Indian kitchens. These crispy, flaky pancakes are loaded with the freshness of spring onions and the warmth of spices, making them a perfect snack or breakfast item. Ingredients: Spring onion, All purpose flour, Cooking oil, Salt
60min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
Take 250 grams of all-purpose flour (maida) in a bowl. Add a pinch of salt and mix well.
2
Gradually add 150 ml of warm water to the flour and knead it into a soft dough. Cover the dough and let it rest for 30 minutes.
3
Meanwhile, finely chop 100 grams of spring onions.
4
After the dough has rested, divide it into small balls. Roll out each ball into a thin circle.
5
Spread a thin layer of oil over the rolled dough, sprinkle some salt and evenly distribute the chopped spring onions.
6
Roll the dough into a log and then coil it into a round shape. Roll out the coiled dough again into a pancake.
7
Heat a tawa or a flat pan and cook the pancake on medium heat until golden brown on both sides. Use a little oil to cook the pancake.
8
Repeat the process with the remaining dough and spring onions.
9
Serve the Spring Onion Pancakes hot with a dipping sauce of your choice.
Nutrition
210
kCal
5 g
Protein
6 g
Fat
34 g
Carbs
Spring Onion
20% OFF
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Cooking Oil
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