Spring Onion Pancake Recipe – Maize & Wheat Flour Flatbread

Last Updated on 2 months by Neha Deshmukh

Spring Onion Pancake Recipe – Maize & Wheat Flour Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavorful snack. And let me tell you, these spring onion pancakes are it. I first stumbled upon a version of this recipe from a street food vendor during a trip to Rajasthan, and I’ve been tweaking it ever since to get it just right. It’s become a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

These aren’t your average pancakes! They’re a delightful blend of textures – slightly crispy on the outside, soft and fluffy on the inside, and bursting with the fresh flavor of spring onions. Plus, they’re surprisingly easy to make, even on a busy weeknight. They’re perfect for breakfast, a snack, or even a light meal.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pancakes:

• 1.5 cup Chopped Spring Onion
• 1 cup Maize Flour (Cornmeal)
• 1 cup Whole Wheat Flour
• 0.5 cup Curd
• 6-7 Garlic cloves
• 0.5 teaspoon Crushed Green Chilies (adjust to your spice preference!)
• 1 teaspoon Carom Seeds (Ajwain)
• 1 teaspoon Sesame Seeds (Black / white)
• 0.5 teaspoon Turmeric Powder
• Salt to taste
• Oil / Butter / Ghee for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maize Flour (Cornmeal) – Varieties & Uses

Maize flour, also known as cornmeal, gives these pancakes a lovely texture. You can use fine, medium, or coarse cornmeal – I prefer medium for a bit of bite. About 150g of maize flour is equivalent to 1 cup.

Whole Wheat Flour – Health Benefits & Substitutions

Whole wheat flour adds a nutty flavor and extra fiber. If you don’t have whole wheat, you can substitute it with all-purpose flour, but the texture will be slightly different. Around 120g of whole wheat flour makes 1 cup.

Curd – Regional Variations & Impact on Texture

Curd (yogurt) is key for a soft pancake. Use plain, unsweetened curd. In some regions of India, people use buttermilk instead – it works beautifully too! About 125g of curd is equivalent to 0.5 cup.

Carom Seeds (Ajwain) – Digestive Properties & Flavor Profile

Don’t skip the carom seeds! They add a wonderful aroma and are known for their digestive properties. My grandmother always said a pinch of ajwain makes everything better!

Sesame Seeds – Black vs. White & Nutritional Value

Sesame seeds add a lovely nutty flavor and a bit of crunch. You can use black or white sesame seeds – both are equally delicious and nutritious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the chopped spring onions, maize flour, whole wheat flour, curd, minced garlic, crushed green chilies, carom seeds, sesame seeds, turmeric powder, and salt.
2. Mix everything well. Now, gradually add water, a little at a time, until you form a spreadable batter that’s not too thick and not too runny – think medium consistency.
3. Let the batter rest for about 10 minutes. This allows the flours to hydrate and the flavors to meld.
4. Heat a non-stick or iron griddle (tawa) on medium heat.
5. Pour about ¼ cup (60ml) of batter onto the hot griddle and gently spread it into a circular shape.
6. Cover the griddle and cook for 2-3 minutes, or until the edges start to crisp up.
7. Remove the lid. If the top looks wet, cook uncovered for another minute. Drizzle a little oil, ghee, or butter around the edges for extra flavor and crispness.
8. Flip the pancake and cook the other side uncovered until golden brown.
9. Serve hot with your favorite chutney, tomato sauce, or a dollop of homemade butter.

Expert Tips

• Don’t overcrowd the griddle. Cook the pancakes in batches for even cooking.
• The heat is important! Medium heat ensures the pancakes cook through without burning.
• A little ghee or butter makes all the difference in achieving that golden-brown color and delicious flavor.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour and potato starch.
• Spice Level Adjustment: Add more or fewer green chilies to adjust the heat. My husband loves them fiery, so I often add an extra chili for him!
• Festival Adaptations: These are fantastic as a Holi snack – the green color is perfect for the festival of colors!

Serving Suggestions

These pancakes are incredibly versatile. I love them with mint-coriander chutney, but they’re also delicious with tomato chutney, sweet tamarind chutney, or even just a simple dollop of butter.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan for the best results.

FAQs

What is the best way to prevent the pancakes from sticking to the griddle?

Make sure your griddle is well-heated and lightly oiled before pouring the batter. A good non-stick griddle also helps!

Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out if it becomes too thick.

What chutneys pair best with these spring onion pancakes?

Mint-coriander chutney, tomato chutney, and sweet tamarind chutney are all fantastic choices.

Can I use a different type of flour instead of whole wheat flour?

You can! All-purpose flour works well, but the texture will be slightly different. You can also experiment with other flours like millet flour or sorghum flour.

How can I adjust the thickness of the pancakes?

Add more water for thinner pancakes and more flour for thicker pancakes. Just adjust a little at a time until you reach your desired consistency.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!