Spring Onion Pancakes & Tangy Chutney

Crispy flaky spring onion pancakes with a tangy onion tomato chutney. This recipe is a flavour bomb.

.

Hello HTS Community

Spring onion pancakes also known as scallion pancakes are a popular traditional street food and breakfast item from China. Locally known as Kong You Bing, these are layered and flaky like the Indian Lachha parantha, and crispy from the presence of chopped spring onions.

Using simple ingredients that are available in all kitchens, we can make these aromatic pancakes in no time. The recipe is very adaptable and forgiving, a few pluses and minuses won’t affect the flavour much. To make these pancakes, only the green part of the spring or green onion is used, and this recipe will make about 5 panckaes.

.

To accompany these crispy pancakes, we will also make a tangy chutney, using the white onion part of the spring onion along with tomato and some spices. This chutney is a regular in my home, and I like to eat this on top of a toast, a regular parantha and at times as a salsa with chips. You can never go wrong with this recipe, it’s always a winner. Another chutney that will go well with scallion pancakes is Spicy garlic chutney, notes of heat and garlic enhancing flavour of scallions.

My recipe of the spring onion pancakes is a little different from the traditional Chinese, and

• These are vegan
• Using a mixture of whole wheat flour and all purpose flour
• Can be frozen after rolling
• Recipe can be doubled or tripled
• Uses basic pantry ingredients

Scallion pancakes are also very similar to malabar parota that is generally part of a south Indian meal, and so, they taste great with curries such as South Indian Kurma and Raw Mango Curry.

Ingredients for Spring Onion Pancakes:

• Flour- 1 cup all purpose + 1/2 cup whole wheat (more for dusting)
• Salt- 1/4 teaspoon
• Water- 1/2 cup (or as required for a soft dough)
• Spring onions- 1 cup, finely chopped (only green part)
• Oil- 1 tablespoon, for brushing and cooking

Ingredients for Onion-Tomato Chutney:

• Oil- 2 teaspoon
• Cumin seeds- 1 teaspoon
• White onion part of spring onion- 1.5 cup, chopped
• Garlic- 3 cloves, chopped
• Ginger- 1 inch, chopped
• Green chillies- 2, chopped, optional
• Tomato- 1, chopped
• Salt- to taste
• Red chilli powder- 1/2 teaspoon
• Turmeric powder- 1/4 teaspoon
• Coriander powder- 1 teaspoon
• Sugar- 1/2 teaspoon
• Lemon juice- 1 teaspoon
• Water- 1/2 cup and as required
• Fresh coriander leaves- 2 teaspoon, chopped for garnish

Steps to make Spring Onion Pancakes:

• Start with making the dough. In a medium bowl mix flour, salt and water to make a smooth dough. You can knead it on a platform for about 3-4 minutes to gain elasticity.

• Rub some oil on the surface of the dough and transfer back to bowl and let it rest for at-least 20 minutes covered with a damp kitchen towel.

• In the meanwhile, finely chop the green part of the spring onions and keep aside.

• Dust flour on a clean platform and divide the dough into 4 equal parts and make balls.

• Start rolling one ball on a well floured surface until it is about 1mm thick. Remember to use dry flour generously to avoid it sticking to the surface and rolling pin. Once it is about 12-15 inches in diameter, keep aside and roll another one.

• Brush the surface of one rolled sheet with oil lightly and sprinkle chopped green part spring onion. Cover with the another rolled sheet and press the sides to close the opening. Gently press the top with your hands and brush with oil again.

• Using a pizza cutter, cut it in 7 straight lines from one side to another, to make 8 pieces.

• Start rolling each piece, continuing with the other piece to form a 3-4 inch spiral and press to flatten it. Perform the same steps with the other 2 dough balls as well.

• Dust the surface with flour again and roll out in a 1/4 inch thick circle.

• Brush some oil on a medium hot cooking pan or tawa and place the rolled spring onion pancake. Brush the other side with oil.

• On medium heat, pan fry the pancake for around 2-3 minutes until it turns brown. Turn it to cook the other side for another 2 minutes. Make sure to use a spatula to press the pancake from time to time to evenly cook it, especially in the middle.

• Your pancakes are ready, cut in 4 pieces and serve with chutney.

Steps to make Tangy Chutney:

• Heat oil in a pan and add cumin seeds to it, followed by chopped onions. Cook them for a minute on medium heat and keep stirring.

• Add ginger, garlic and green chillies and cook for 3-4 minutes on medium heat until onions are golden.

• To this add chopped tomato, salt, turmeric powder, red chilli powder and coriander powder. Stir well and at this stage if you feel the masala is sticking to the pan or might burn add a little water and cook.

• After 2-3 minutes, add 1/2 cup water and cover the pan to cook the chutney for 5 minutes on low heat. Once the oil starts to separate, add sugar and switch off the flame.

• Add lemon juice and and fresh coriander leaves. Tangy onion-tomato chutney is ready to be served with spring onion pancakes.