Japanese/Chinese spring onion pancakes (paratha)
About:
These pancakes are similar to kerala parathas but stuffed with spring onions. Scallion pancakes are one of a delicious dish of china, and the secret of making this pancakes flaky is using boiling water for dough, plain flour and coating the surface with sesame oil. But I made a variation by using wheat flour,olive oil but it tasted delicious. Using white/plain flour makes changes in texture though.
I could have made these with white flour but I really wanted keep the focus on healthy option, as you all know whole wheat flour is much healthier than processed white flour.
Yields: 6
Preparation time: 15mins
Cooking time: 20mins
Ingredients:
- Whole wheat flour/unbleached flour-2cups
- Salt- 1/4tsp
- Olive oil-2tsp
- Hot water-1cup
- Scallions/spring onions-1bunch
- Sesame seeds-for stuffing (optional)
- Olive oil/sesame oil- for brushing and roasting pancakes
Procedure:
- In a large bowl, stir together flour and salt and the make a well in the centre and add hot water , to fill the well and then start adding on sides little at a time, use a large spoon or rubber spatula to combine the ingredients into a soft dough.
- Turn out the dough onto the lightly floured surface and shape it into a ball, working with the floured hands, knead the dough until its smooth and springy about 2-3minutes.
- Once kneading is done transfer to the greased bowl, cover and rest for at least for half an hour.
- While the dough rests, finely chop the scallions and set them aside.
- Divide the dough to 6 equal portions.
- Now roll take one portion and roll into a thin circle about 5-6cm diameter. Spoon some olive oil onto the rolled dough and
- Spread it evenly over the pancake, scatter 2 generous tablespoon of chopped scallion and sprinkle some sesame seeds on top, leaving border.
- Roll the pancake into a log-beginning at one end, wind the log into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath. Use your palm to gently press the dough into a disk. Dust the dough lightly with flour, then roll it into pancakes of 5-6inch in diameter.
- Heat the tava/skillet on medium high and grease some olive oil and when the skillet is hot enough lay the rolled pancakes gently on pan, it should sizzle but not burn-cook for 2minutes one side .
- Flip the pancake over with spatula and cook for an additional 2minutes on the other side/until golden brown.
- Transfer the pancake to a serving plate and serve with dipping sauce.
Note:
- If calorie is not a concern you can use white/plain flour instead of wheat/unbleached flour or even half white and half wheat flour can be used.
- You can replace olive oil with sesame oil/vegetable oil
Posted on July 17, 2014, in Indian, International, Main Course, Main dish and tagged Chinese Pancakes, Chitras healthy kitchen, drchdietfood, Scallion Pancakes. Bookmark the permalink. 37 Comments.
Reblogged this on Prefer Healthy Style.
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Thanks Raymond for your continued support..feels good
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Chitra just curious, will normal water work? because I have read that we need hot water for gluten free flour as they don’t have the capacity to stick together, but wheat flour has gluten in itself. Is there any specific factor with spring onions?
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Malar – I add hot water to get a soft dough…Spring onions will also carry moisture in them so water quantity is reduced…
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Oh OK , thanks Chitra I haven’t used Spring Onion’s much. This is a good info for me 🙂
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You are welcome Malar…Blogging is all about learning and sharing 🙂
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I love scallion pancakes, order them all the time in Chinese restaurants. Your pancakes look wonderful.
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Thanks Suzanne. I tried it for first time and my family liked it..So it is going to be on to do list for next time 🙂
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Yum 🙂 Btw, Congrats on the chai tea getting featured on VVLP2 🙂 Am happy for you
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Thanks Charanya…You have sent me details about VVLP so I should thank you for getting me visibility.
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Ooooo that looks great!
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Thank you…Glad to be connected….
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You just combined 2 of my all time favorite things!!!
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That’s so nice to know Sue…
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These look amazing!
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Thank you…Nice to meet you and thanks for the visit
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Oh my goodness these have to be made in my kitchen asap, they look so yummy! Thanks for sharing this recipe 🙂
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Hello Haley…Thanks for such a feedback..Wait to hear how this recipe turned out for you…
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One to try. And as for making a gluten free version, add 1/2 tsp of Xanthum or Guar gum to mimic gluten. Alternatively, you could try buckwheat flour which I will do.
Mac
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Thank you Mac for the information…I’ll try Buckwheat…
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Never heard about scallion pancakes:) looks beautiful..thanks for the he recipe Chitra
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I tried this for first time and came out well…Heard from a friend she loves these Pancakes..When she told me I thought these are like Dosas but actually they are Parathas…
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Nice having spring onion, thought will try them for dinner
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🙂 Sure wait to hear from you…..
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Chitra, thanks for recipe. Tried it today for dinner loved it.
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So happy to hear from you Vidya…Any recipe tried by a friend makes you do more….Feels good
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Waiting to try other recipes as well Chitra:)
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Thanx vidya for your encouraging words. ..that means a lot to me…..👍
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Anytime my dear friend:)
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Love flatbreads and these sound and look tasty. Can’t wait to try your recipe. 🙂
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Thanks Irene…So nice to know you liked it..
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Thanks for liking my blog posts! Yours looks great. I like all your bakes and want to try out this chinese pancake recipe.
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Thanks for the visit. nice to hear such compliments…Will be in touch
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You have a lovely blog there. ….thanx for your feedback and wait to hear from you….
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Wow! Need to try this soon 🙂
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Thanx Radhika. ..glad you liked. …wait to hear from you. ….
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🙂
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