Green Onion Pancake Recipe – Easy Indian-Style Scallion Flatbread

Last Updated on 2 months by Neha Deshmukh

Green Onion Pancake Recipe – Easy Indian-Style Scallion Flatbread

Hey everyone! If you’re anything like me, you love a good savory snack. And let me tell you, these Green Onion Pancakes are seriously addictive. I first made these a few years ago, trying to recreate the flaky, flavorful flatbreads I had on a trip to Delhi, and I’ve been perfecting the recipe ever since. They’re a little bit of work, but trust me – the reward is SO worth it. Think crispy, flaky layers bursting with fresh green onion flavor, dipped in a tangy, slightly spicy sauce. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes! They’re more like a savory, flaky flatbread – a delightful cross between a roti and a pancake. They’re incredibly satisfying, packed with flavor, and surprisingly versatile. Plus, they’re a fun cooking project that’s sure to impress your family and friends. They’re perfect for a weekend brunch, a quick lunch, or even as a snack during festive gatherings.

Ingredients

Here’s what you’ll need to make these delicious Green Onion Pancakes:

• 1 cup all-purpose flour (maida) – about 120g
• 0.5 cup boiling water – 120ml
• 0.5 teaspoon salt – 2.5g
• 10 green onions, chopped
• 0.25 cup peanut oil or sunflower oil – 60ml (plus extra for brushing)
• 1 tablespoon soy sauce – 15ml
• 1 tablespoon rice vinegar – 15ml
• 1 green chilli, finely minced
• 1 teaspoon minced ginger – 5g
• 1 teaspoon sugar – 5g
• 0.25 teaspoon toasted sesame oil – 1.25ml
• 2 tablespoons water – 30ml

Ingredient Notes

Let’s talk ingredients for a sec!

• Maida Flour: We’re using maida (all-purpose flour) here, which gives these pancakes that lovely chewiness and flakiness. You could experiment with a little whole wheat flour, but maida really is the key to the texture.
• Oil Preference: Traditionally, peanut oil is used in North India for its flavor and high smoke point. However, sunflower oil works beautifully too, and is a great option if you have allergies. I often use sunflower oil at home!
• Fresh Green Onions: Seriously, don’t skimp on the green onions! They’re the star of the show. The fresher, the better. I like to use both the white and green parts for maximum flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare the dough. In a large bowl, combine the flour and salt. Gradually pour in the boiling water, mixing with a chopstick or spoon until a shaggy dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. It should be soft but not sticky. Let it rest, covered, for about 20 minutes. This allows the gluten to relax, making the pancakes easier to roll.
3. Now for the fun part! Divide the dough into 4 equal portions (about golf ball-sized). Roll each portion into a 3-inch circle. Brush lightly with oil, then roll it up into a log. Next, spiral the log into a coil, like a cinnamon roll. Let these spirals rest for another 5 minutes.
4. Gently roll each spiral into a 3.5-inch circle. Again, brush with oil and sprinkle generously with chopped green onions. Re-roll into a log and spiral one last time.
5. Flatten each spiral gently with your palm, then use a rolling pin to roll it out into a thin 3-inch disk. Don’t worry if it’s not perfect!
6. Heat about 1-2 tablespoons of oil in a skillet over medium heat. Cook each pancake for about 2 minutes per side, or until golden brown and crispy.
7. While the pancakes are cooking, whisk together the soy sauce, rice vinegar, green chili, ginger, sugar, sesame oil, and water in a small bowl to make the dipping sauce.

Expert Tips

• Don’t Overwork the Dough: Overkneading can make the pancakes tough.
• Resting is Key: Those resting periods are crucial for a flaky texture. Don’t skip them!
• Medium Heat: Cooking over medium heat ensures the pancakes cook through without burning.
• Crispy Perfection: For extra crispy pancakes, use a slightly higher heat and don’t overcrowd the skillet.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use a plant-based oil like canola or vegetable oil for cooking.
• Spice Level: If you like things extra spicy, add more green chili to the dipping sauce, or even a pinch of red pepper flakes. My friend, Priya, loves to add a dash of Schezwan sauce to hers!
• Festival Adaptation: These are fantastic served as a snack during Diwali or Holi. They’re always a hit at my family’s celebrations.

Serving Suggestions

These Green Onion Pancakes are best served hot and fresh, with the dipping sauce on the side. They also pair well with a cup of masala chai or a cold beer. You can also serve them with a side of pickled vegetables or a simple salad.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to restore their crispiness. They’re best enjoyed fresh, though!

FAQs

1. What type of flour is best for making these pancakes?

Maida (all-purpose flour) is really the best choice for that perfect texture.

2. Can I make the dough ahead of time? If so, how should I store it?

Yes! You can make the dough a day ahead. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling.

3. What is the best way to get the pancakes crispy?

Make sure your skillet is hot enough, don’t overcrowd it, and use enough oil.

4. Can I use a different type of oil for cooking?

Absolutely! Sunflower oil, canola oil, or vegetable oil all work well.

5. What can I serve with these pancakes besides the dipping sauce?

Pickled vegetables, a simple salad, or even a dollop of yogurt are all great options.