Scallion Pancakes is a popular street food made using flour, scallions(spring onion), salt and water. Crisp on the outside with a chewy inside and flaky these Scallion Pancakes tastes soo delicious. Let us learn how to make Scallion Pancakes Recipe with step by step pictures and video.
Scallion Pancakes can be served as a snack or for breakfast. Serve it with a quick homemade dip made using soya sauce as main ingredient and you are done. The secret to best scallion pancakes are the perfect layers which makes it crispy outside and chewy inside.
About Scallion Pancakes
Over the years I have made lots of layered parathas so that gave me confidence in trying these Scallion Panckes and it turned our perfect. For those who are new to Scallion Pancakes the texture is more like our regular Parotta with an amazing flavour of spring onion or scallions.
The Scallion Pancakes dough should be elastic and soft so that it is easy to work with. The more you create layers the more perfect texture you create. This Scallion Pancakes does not need any fancy ingredients though the name sounds new to us, it uses just our regular pantry ingredients.
Scallion Pancakes Ingredients
- Flour – I have used maida as per the traditional recipe but you can replace with whole wheat flour or substitute 50-50 of maida and wheat flour.
- Scallion(Spring onion) – Use fresh green onion and slice them thinly.
- Oil -Cooking oil that does not have any flavour can be used.
- Water – Water quantity depends on the flour variety so keep an eye while adding.
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Scallion Pancakes
Ingredients
- 1 cup maida
- 1/4 cup hot water
- 1/4 cup water
- 1/2 cup spring onion
- salt to taste
For dipping sauce
- 1 tbsp vinegar
- 1 tsp soya sauce
- 1/8 tsp red chilli flakes
- 1 tbsp spring onion
- 1/4 tsp pepper powder
Instructions
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To a mixing bowl add 1 cup maida along with required salt.
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Mix this well first.
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Heat water until it starts to boil.
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Add 1/4 cup hot water along with 1/4 cup regular water. You can add more later if needed.
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Mix it well with a spatula.
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When it is hand bearable start kneading. Knead well to a soft elastic dough.
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Add few drops of oil spread it and set aside for few mins. Keep it covered to avoid it from drying.
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After few mins knead it again for few mins.
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Now transfer the dough to a work surface. Divide into 4.
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Roll into smooth balls.
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Take a ball flatten with fingers first then sprinkle flour and start rolling.
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Roll it as thin as possible like shown.Now spread little oil this is for the green onion to stick to the dough well.
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Start rolling from one end to finish it at the other end.
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Slightly stretch and elongate it.
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Now roll it to a circle like shown below. Tuck in the loose end inside at the bottom.
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Slightly press it.
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Now roll it into slightly thick discs around 1/4 an inch thickness.
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Heat a roti tawa drizzle oil then add the pancakes one at a time. Spread oil on top.
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Flip over and cook.
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Flip over and cook until golden brown on both the sides.
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Scallion Pancake is ready to serve.
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Repeat to finish the other pancakes also. Now stack them and tap at the ends for the layers to separate.
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Layers are separated.
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You can serve it as such or cut into triangles and serve.
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For the dipping sauce : To a bowl add 1 tbsp vinegar, 1/8 tsp soya sauce,1/4 tsp red chilli flakes, 1 tbsp spring onion and 1/4 tsp crushed pepper.
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Mix it well and your dipping sauce is ready.
Video
Notes
- Always use hot water to make the dough soft. This soft dough gives soft chewy pancakes.
- The dough should be elastic, you can even do a window pane test if you want : Stretch the dough until the window pane on the other side can be seen through the dough.
- A well kneaded dough should spring back when pressed.
- Always use a combination of hot water with regular water.
- You can replace maida with whole wheat flour or substitute 50-50 of maida and wheat flour if you are looking for healthy alternates.
- Instead of rolling with a rolling pin you can use your fingers to pat it to a a thick disc.
- If the dough sticks while rolling dust flour and then roll.
- The onions may peep out while rolling do not worry it is perfectly fine.
- You can slice and use both white and green part of spring onion.
Scallion Pancakes Recipe Step by Step
1.To a mixing bowl add 1 cup maida along with required salt.
2.Mix this well first.
3.Heat water until it starts to boil.
4.Add 1/4 cup hot water along with 1/4 cup regular water. You can add more later if needed.
5.Mix it well with a spatula.
6.When it is hand bearable start kneading. Knead well to a soft elastic dough.
7.Add few drops of oil spread it and set aside for few mins. Keep it covered to avoid it from drying.
8.After few mins knead it again for few mins.
9.Now transfer the dough to a work surface. Divide into 4.
10.Roll into smooth balls.
11.Take a ball flatten with fingers first then sprinkle flour and start rolling.
12.Roll it as thin as possible like shown.Now spread little oil this is for the green onion to stick to the dough well.
14.Start rolling from one end to finish it at the other end.
15.Slightly stretch and elongate it.
16.Now roll it to a circle like shown below. Tuck in the loose end inside at the bottom.
17.Slightly press it.
18.Now roll it into slightly thick discs around 1/4 an inch thickness.
19.Heat a roti tawa drizzle oil then add the pancakes one at a time. Spread oil on top.
20.Flip over and cook.
21.Flip over and cook until golden brown on both the sides.
22.Scallion Pancake is ready to serve.
23.Repeat to finish the other pancakes also. Now stack them and tap at the ends for the layers to separate.
24.Layers are separated.
25.You can serve it as such or cut into triangles and serve.
For the dipping sauce : To a bowl add 1 tbsp vinegar, 1/8 tsp soya sauce,1/4 tsp red chilli flakes, 1 tbsp spring onion and 1/4 tsp crushed pepper.
Mix it well and your dipping sauce is ready.
Enjoy!!
Expert Tips
- Always use hot water to make the dough soft. This soft dough gives soft chewy pancakes.
- The dough should be elastic, you can even do a window pane test if you want : Stretch the dough until the window pane on the other side can be seen through the dough.
- A well kneaded dough should spring back when pressed.
- Always use a combination of hot water with regular water.
- You can replace maida with whole wheat flour or substitute 50-50 of maida and wheat flour if you are looking for healthy alternates.
- Instead of rolling with a rolling pin you can use your fingers to pat it to a a thick disc.
- If the dough sticks while rolling dust flour and then roll.
- The onions may peep out while rolling do not worry it is perfectly fine.
- You can slice and use both white and green part of spring onion.
Serving & Storage Suggestion
Serve hot with dipping sauce. It tastes good when warm also. These pancakes are meant to be consumed fresh. If you want to make it ahead then make the dough adn store it then roll and toast when you want to serve.
FAQS
1.What type of flour to use?
Tradtiionally maida or white flour is used but you can replace maida with whole wheat flour or substitute 50-50 of maida and wheat flour if you are looking for healthy alternates.
2.What oil to use?
You can use regular cooking oil like refined oil. Do not use any falvourful oil like gingelly or peanut oil.
3.Can I use regular onion?
No only spring onion should be used for this pancake. You can slice and use both white and green part of spring onion.
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