Everyone has a different name for these, ranging from Scallion Cakes to Green Onion Pies. Regardless of what you call them, these Chinese treats are wildly popular for good reason. They are savory, wonderfully aromatic, crispy, and flaky. Nothing is quite like a good scallion pancake, fresh and hot off the skillet.
- 80 grams of chickpea flour
- 70 grams of common flour
- 1 ½ teaspoons of baking soda
- 1 teaspoon of chilli powder
- 1 little beaten egg
- 315 ml. of water
- 4 large onions cut in half and sliced
- 4 cloves of garlic, chopped
- oil for frying
Sift in a bowl the two flours, chilli powder and baking soda.
Make a hole in the center and deposit, already mixed, the water and the egg, stirring until you get a very fine and creamy cream; add a little water if necessary.
Add the garlic and onion and mix well
In a pan, put 1 cm of oil, heat it, put 2 tablespoons of the mixture and crush it forming pastry.
Fry them on all sides until they take a dark golden color and are well made.
Drain them on kitchen paper and serve them hot mango chutney or with chili sauce.