Chinese Scallion Pancakes - Vegan Version

The scallion pancakes are one of the flaky and delicious flatbreads. This recipe is a vegan version. Traditional recipes use lard or chicken fat. I have replaced it with plant based oil. They are addictive and scrumptious with a dip.

These flaky pancakes have the green onions stuffed inside.  Both green and white parts can be used, but need to mince thoroughly the white parts so that they don't tear and fall apart from the dough covering. These pancakes are very similar to our parathas. We often make these with whole wheat in our home. 

There are various options for add-ons to enhance the flavor of these pancakes. Sesame seeds can be sprinkled on the outside. 

Chinese five spice powder can be sprinkled on the inside stuffing as well as on the outside after cooking. We love this version very much.

They are best served when right from the pan. The crispy and flaky texture while it is hot, makes it addicitvely delicious. These pancakes are traditionally served with a spicy ginger soy dressing as dip. But we like with raita or curry too as they are very much similar to our paratha. These pancakes are very delicious to make Asian style wraps like Thai Curry Wrap, Cheesy Tofu Kimchi Wrap,  Szechwan Wrap. These recipes are shared in this blog, Five Ingredient Tortilla Wrap - 18 Different Ways. 

This is my third recipe for Blogging Marathon. This week I am sharing recipes under the category - pick an Asian country and explore its cuisine. We love Vegan Mapo Tofu  as well as Szechuan Spicy Peanuts.

I am also linking this to Sundays on Silverado, and Happiness is Homemade.

Ingredients

Makes 4

All-purpose flour - 2 cups

Salt - 1/2 tsp 

Hot water - 1/2 cup

Cold water - 1/4 cup

Oil - 4 to 5 tbsp

Scallions/green onions - 2 cups, finely minced

Method

Add salt to the flour. Add the hot water and mix gently. Then add the cold water and combine well. Knead for 3-5 minutes to a smooth dough. Sprinkle a tablespoon water if needed. Cover and rest the dough for 30 minutes.

Finely mince the green and white parts of the green onions, set aside.

Divide the dough into four portions.

Take one ball of dough (cover the rest to prevent drying) and roll to a 10-in circle. Smear a little oil and spread half cup of green onions evenly leaving an inch of the outer edge. Slowly roll from one end to the other. Then roll it into a coil or snail shape. Cover and keep. Repeat the same with the remaining dough.

Gently roll into 10 or 12-in circle.

Heat a cast-iron pan. Drizzle a teaspoon of oil, place the pancake on the pan, cover and cook for 3 minutes on medium flame. Drizzle oil on top, flip and cook the other side till crispy and flaky.

Repeat with the rest of the dough balls. Cut the pancake into wedges.

Serve with a soy dip.