Soya Chunks Fried Rice / Meal Maker Recipes

Meal maker Fried Rice

Ingredients

Soya Chunks – 20 nos ( I used tiny varieties around 1 cup )

Basmati rice cooked – 2 cups

Carrot small chopped finely – 1 no

Beans finely chopped – 4 nos

Spring onion – 5 stalks ( both green and whites chopped )

White pepper powder and Salt to taste

Ajinomoto – ¼ pinch

Oil – 2 tbsp + 1 tbsp

Ingredients to marinade soya chunks

Red chili powder – ½ tsp

Ginger and garlic paste – ½ tsp

Soy sauce – ½ tsp

Salt – less than ¼ tsp

Corn flour – 1 tsp

Water – 1 tsp ( optional)

Soya Chunks Fried Rice

Method

  1. Boil soya chunks in salted water, drain and squeeze excess water from soya chunks.

  2. In a bowl add the ingredients given under soya chunks marinade and mix to smooth paste. Add the cooked soya chunks to this paste and mix gently. Set aside for 5 mins.

  3. Boil basmati rice in salted water until its cooked and grains are firm. Spread the cooked rice on a large plate and allow it to cool.

  4. Heat 1 tbsp oil in a pan, add the marinated soya chunks and stir fry until they are slightly crisp. Remove the fried soya chunks to a plate.

  5. In the same pan heat 2 tbsp oil, add the chopped carrot, beans, spring onion whites and fried soya chunks, stir fry on high heat for a minute. Add the cooked rice to the pan, season with ajinomoto, required salt and white pepper, stir fry again for 2 minutes.

  6. Finally garnish with spring onion greens and mix well.

  7. Serve hot soya chunks fried rice with sidedish of your choice.

Meal Maker Recipes

Chinese Takeaway Style Fried Noodles

Most people in abroad are fan of Chinese takeaways. Once in a week I eat in Chinese takeaway and I'm particular fan of their fried noodles they call it Lo mein, Chow mein, Stir fried noodles however I feel everything is same but they taste delicious.

Chinese Takeaway Style Fried Noodles

Ingredients
Good quality of dried noodles - 200 gms
Any kind of veggies( I used zucchini and carrots) - one of each
Spring onions - 3 nos
Eggs - 2 nos ( optional)
Soy sauce - 1 tsp
Oyster sauce - 1 tsp
Salt, white pepper and sugar to taste
Oil - 3 tsp

Fried Noodles

Preparation
1. Cook the dried noodles in salted boiling water for 3 mins or until cooked to *al-dente. Drain and set aside.
2. Whisk the eggs with pinch of salt. Make scrambled eggs in hot wok with 1 tsp oil and set aside.
3. Chop the veggies and both greens and whites of spring onions.
4. In a small bowl mix soy sauce, oyster sauce, 2 big pinches of sugar, 2 big pinches of white pepper and a pinch of salt.

Method
1. Heat oil in a wok or pan until smoking, add veggies to the pan and give a quick stir fry for few seconds.
2. Now add the scrambled eggs and boiled noodles to the pan and quickly stir fry.
3. Next add the prepared sauce, chopped spring onions to the pan and stir fry until everything is mixed well with noodles.
4. Serve hot immediatley.

Chinese Style Fried Noodles

Tips
1. *Al-dente means the noodles has to boiled until cooked but has to be firm.
2.If you are vegan omit adding eggs to the recipe.
3. You can add boiled and shredded chicken or cooked prawns to the above recipe.
4. If you have any kind of chinese sauce in your pantry just go ahead be creative and play with your sauce to make above recipe.
5. Tosted sesame oil is largely used in chinese cooking for stir fries but you can use sunflower oil, blended vegetable oil or canola oil. But extra virgin olive oils do not suit asian cooking.

Hot and Sour Paneer - Indian Chinese Recipe

Hot and Sour Paneer

Try substituting tofu for Hot and Sour Tofu Recipe.

Ingredients
Paneer cubed - 250 gms
Onion diced - 1 no
Tomato chopped ( pulp and seed removed) - 1 no
Capsicum diced - 1 no
Ginger minced - 1 tsp
Red chilli sauce - 1 and 1/2 tsp
Tomato sauce or ketchup - 1 tsp
Vinegar or lime juice - 1/2 tsp
Sugar - 1/2 tsp
White pepper powder - 1/4 tsp
Ajinomoto - less than 1/4 tsp
Salt to taste
Spring onion greens to garnish
Oil - 2 tsp
Cornflour paste ( mix 1 tbsp cornflour with less the 1/4 cup cold water)

Indian Chinese Paneer Recipes

Method
1. It's optional to deep fry the paneer pieces in oil and set aside.
2. Heat oil in a pan, add diced onion, ginger and capsicum, give a quick stir on high heat.
3. Chopped tomato and paneer pieces, give quick stir for few seconds.
4. Reduce heat to medium, add red chilli sauce, tomato sauce, vinegar, sugar, salt, white pepper and ajinomoto to the pan.
5. Again stir well and add a cup of water, bring the gravy to boil.
6. Add the cornflour paste to the gravy and keep stirring. When gravy starts to thicken immediately remove from heat, garnish with chopped spring onion greens.
Serve hot with steamed rice, fried rice or noodles.

Paneer Recipes

Paneer Manchurian Dry - Restaurant Style

Paneer Manchurian Dry Restaurant Style

Ingredients
Paneer cubes - 2 cups
Diced onion - 1 no
Minced onion - 1 no
Diced capsicum - 1 no
Minced ginger - 1" piece
Minced garlic - 3 cloves
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Red chilli paste - 1 tsp
Ajinomoto - 1/4 tsp
Cornflour - 4 tbsp
Maida / All purpose flour - 1 tsp
White pepper - 1/2 tsp
Salt to taste
Oil required
Chopped spring onions to garnish.

Paneer Manchurian

Method
1. In a bowl combine cornflour, maida, white pepper and 1/4 tsp salt, mix well. Add paneer cubes to this flour mixture and coat well. Deep fry the flour coated paneer pieces in hot oil until golden browned. Drain and set aside.
2. Heat 1 tsp oil in a pan, add diced onion and capsicum. Quickly stir fry on high heat until onion and capsicum retain its crunchiness and set aside.
3. In the same pan heat 2 tsp oil, add minced onion, garlic and ginger, quickly stir fry for a second.
4. Add soy sauce, red chilli paste, tomato sauce, ajinomoto, required salt and sprinkle tsp of water to the pan and stir well.
5. Add the deep fried paneer pieces to the pan and toss well to coat the sauce. Toss paneer manchurian until dry.
Garnish with chopped spring onion greens and serve.

Manchurian Dry

Soba Noodles Stir Fry

Stir fried Soba Noodles

Ingredients

Buckwheat noodles cooked - 1 cup

Mixed veggies - 1 cup

Sesame oil - 1 tsp

Peanut oil - 1 tsp

Light soy sauce - 1 tbsp

Red chilli flakes - 1 to 1.5 tsp

Sugar - 1/4 tsp

White pepper and salt to taste

Soba Noodles Recipe

Method

1. Peanut oil in a wok, add veggies and quickly stir fry for few seconds on high heat( let the veggie retain its crunchiness).

2. Toss in the cooked soba noodles into the pan, season with light soy sauce, red chilli flakes, sugar, pepper and salt.

3. Toss well the noodles on high heat and remove onto pan.

Buckwheat Noodles Recipe

Steamed Vegetable Wontons / Vegetable Momos Recipe

Vegetable Momo Recipe

Ingredients for wonton wrap
All purpose flour / Maida – 1 cup
Butter – 2 tsp
Salt – ¼ tsp
Cold water as required

Ingredients for filling
Grated carrot – ¼ cup
Grated cabbage – ¼ cup
Grated tofu or paneer – 2 tbsp
Grated ginger - 1/2"
Minced green chilli - 1 tsp
Chopped spring onion whites – 2 tbsp
Dark soya sauce – ¼ tsp
Ajinomoto - less that 1/4 tsp
Salt and Pepper to taste

Steamed Wonton Recipe

Method
1. Combine maida, butter and salt in a bowl. Rub the mixture with fingers until the flour resembles bread crumbs. Add water little by little to the flour mixture and knead to a smooth and tight dough. Wrap the dough in a plastic wrap and set aside for 10 mins.
2. To make the filling. Squeeze the grated carrot and cabbage to drain any liquid from it. Combine grated carrot, cabbage, tofu, ginger, green chilli, chopped spring onion whites in a bowl, drizzle some soya sauce and sprinkle ajinomoto, little salt and pepper. Mix everything well with a fork.
3. Roll out the prepared wonton dough into thin sheet, dust with some flour and roll out.
4. Cut the dough into equal sized squares.
5. Fill each square with prepared wonton filling and seal the wonton edges with water. Seal it securely so that the filling doesn’t come out while steaming.
6. Bring water to boil in a steamer, grease the steaming plates and place prepared wontons.
7. Steam the wontons for 10 to 15 mins or until cooked.
Serve hot wontons with soy sauce, green chilli vinegar.

Click here for Vegetable Wonton Soup Recipe

Vegetable Wonton Recipe

Vegetable Wonton Soup / Short Soup - Indian Chinese Recipe

Vegetable Wonton Soup

Ingredients for wonton wrap

All purpose flour / Maida – 1 cup

Butter – 2 tsp

Salt – ¼ tsp

Cold water as required

Ingredients for filling

Grated carrot – ¼ cup

Grated cabbage – ¼ cup

Grated tofu or paneer – 2 tbsp

Chopped spring onion whites – 2 tbsp

Dark soya sauce – ¼ tsp

Salt and Pepper to taste

Ingredients for soup

Vegetable stock – 5 cups

Light soy sauce – 1 tsp

Ajinomoto - pinch

Salt and Pepper to taste

Chopped green onions ( spring onions) - few tbsp

Vegetable Dumpling Soup

Method to make wontons

1.     Combine maida, butter and salt in a bowl. Rub the mixture with fingers until the flour resembles bread crumbs. Add water little by little to the flour mixture and knead to a smooth and tight dough. Wrap the dough in a plastic wrap and set aside for 10 mins.

2.     To make the filling. Squeeze the grated carrot and cabbage to drain any liquid from it. Combine squeezed and grated carrot, cabbage, tofu, chopped spring onion whites in a bowl, drizzle some soya sauce and sprinkle little salt and pepper. Mix everything well with a fork.

3.     Roll out the prepared wonton dough into thin sheet, dust with some flour and roll out.

4.     Cut the dough into equal sized squares.

5.     Fill each square with prepared wonton filling and seal the wonton edges with water. Seal it securely so the filling doesn’t come out while boiling.

Method to make Wonton Soup

1.     Add vegetable stock to a large pot and bring to boil, season with soy sauce, ajinomoto, salt and pepper. Simmer the stock on low heat, gently add the prepared wontons to the stock. Cover the pot with lid and let the wontons cook in the soup for 5 mins.( do not overcook the wontons in soup for longtime as they will get soaked in the soup and tear, then filling will drop all over the soup ).

2.     Add the wontons along with soup to the serving bowls, garnish with chopped spring onion greens and serve hot.

Singapore Prawn Noodles - Chilli Garlic Prawn Noodles

Singapore Noodles with Shrimp

Ingredients

Fresh Noodles - 400 gms

Prawns medium sized - 20 nos

Capsicum thickly sliced - ¼ cup

Capsicum finely chopped – ¼ cup

Onion thickly sliced - ¼ cup

Onion finely chopped - ¼ cup

Ginger minced - 1 tsp

Readymade Sweet chilli garlic sauce – ¼ cup or see below tips for homemade version

Sugar – ¼ tsp

Chilli powder / paprika – ¼ tsp

Salt – ¼ tsp

Peanut oil or Vegetale oil - 3 tsp

Singapore Prawn Noodles

Method

1. Marinate the prawns with sweet chilli garlic sauce, sugar, chilli powder  and salt for atleast 15 mins.

2. Heat 1 tsp oil in a wok, when wok is smoking hot add thickly sliced capsicum and onions, quickly stir fry for a minute to retain its crunchiness, remove onto a plate and set aside.

3. In the same pan heat 2 tsp oil, add chopped onions, capsicums and minced ginger stir fry for a minute.

4. Next add marinated prawns along with the marinate sauce to the onion mixture in the pan, add a tbsp of water and cook until prawns are done and sauce had slightly thickened.

5. Now add the noodles to the pan and stir fry until the sauce is well coated on the noodles.

6. Finally add the sliced sautéed onion and capsicum to the noodles, stir well and serve.

Chefs tips

1. I have used fresh noodles for this recipe, fresh noodles have chewy texture when compared to dried noodles. If fresh noodles are not available try substituting it with dried noodles. Cook the dried noodles al dente as per box instructions,  drain the cooked noodles,  toss with generous oil and set aside.

2. This recipe uses store bought sweet chilli garlic sauce you can replace it with homemade chilli garlic sauce. Soak 4 to 5 kashmiri red chilies and 2 to 3 peeled garlic cloves in ¼ cup boiling water for 5 mins, drain the soaked chilli and garlic and grind to smooth paste with 1 tsp vinegar and 2 tsp sugar.

3. When using homemade chilli garlic sauce for this recipe mix 1 tsp corn-flour diluted in 2 tbsp cold water to the homemade sweet chilli garlic sauce.

Chilli Garlic Prawn Noodles

Chow Mein Vegetable Noodles Recipe

Chow Mein

Ingredients

Boiled Noodles- 2 cups

Cabbage shredded- 1/2 cup

Carrot cut into strips- 2 nos

Capsicum cut into strips- 1 no

Garlic minced- 2 clove

Ginger minced- 1/2" piece( optional)

Spring onion whites chopped- 2 bulbs

Spring onion greens chopped- to garnish

Soya sauce- 2 tsp

Green chilli sauce- 1 tsp

Ajinomoto- 1/4 tsp

Salt and White Pepper to taste

Oil- 2 tbsp

Vegetable noodles recipe

Method

In a large pan heat oil, add the vegetables, minced garlic, minced ginger, spring onion whites and toss for few seconds. Reduce heat and add soya sauce, green chilli sauce, ajinomoto, salt and white pepper to vegetables and toss well.

Add the boiled noodles to tossed veggies and mix well again. Garnish with spring onion greens and serve.

Crispy Chilli Vegetable Recipe

Crispy chilli vegetable aka crispy fried vegetable is served at one of the popular Indian Chinese restaurants in Chennai. The light crispy batter on the vegetables and hot chilli sauce coating makes this dish a flavorful tongue tickling appetizer or a dry side dish.

Crispy chilli vegetables chinese style 

Ingredients

Mixed vegetables - 1 cup( preferably all veggies to be diced or cut into squares)*

Cornflour - 1/4 cup

Rice flour - 1/4 cup

Maida / all purpose flour - 2 tbsp

Baking soda- little

Salt- 1/4 tsp

White pepper- 1 tsp

Water few tbsp

Oil to deep fry

Spring onion green parts chopped- few tbsp

Oil - 2 tbsp

Spicy Chilli paste to grind

Whole dry red chilli- 5 nos

Garlic - 3 cloves

Vinegar - 1/4 tsp

Salt - few pinch

Ajinomoto - few pinch( optional)

To garnish
Chopped spring onion whites - 2 tbsp
Chopped spring onion greens - 2 tbsp
Minced garlic - 1 tbsp
Oil - 2 tbsp 

Crispy fried vegetables

Method

First prepare the spicy chilli paste -

soak the red chilli and garlic in few tbsp hot water until they become soft. Grind the soaked red chilli and garlic along with vinegar, salt and ajinomoto to fine paste.

Heat oil in a deep pan to deep fry. Meanwhile in a bowl add mixed vegetables, corn flour, rice flour, maida, salt, white pepper and few pinch of baking soda. Mix well the veggies, adding few tbsp water at a time until light batter is coated on veggies. Sprinkle and add batter coated veggies to hot oil so each veggie cooks separate, deep fry the veggies until golden brown and crispy. Drain fried vegetables from oil and place on oil absorbent papper towel.

In a wok / pan heat 2 tbsp oil, on low heat add the ground spicy chilli paste to the pan and stir fry for 2 mins. Once the chilli paste is cooked add chopped spring onion whites, greens and garlic to the pan, saute for a minute. Now add deep fried vegetables to the pan and toss quickly the veggies with chilli paste.

Remove crispy fried vegetables to a plate and serve immediately as appetizer or dry sidedish.

Deep Fried Vegetables Chinese Restaurant Style

Hakka Noodles

Hakka Noodles Recipe

Ingredients

Boiled plain noodles- 2 cups

Red chilli oil- 2 tsp

Cabbage shredded- 1/2 cup

Capsicum cut into strips- 1 no

Carrot cut into strips- 2 nos

Spring onion whites chopped- 4 bulbs

Spring onion green chopped- 1/2 cup

Ajinomoto( MSG)- 1/2 tsp

Oil- 2 tbsp

Salt and White Pepper to taste

Chinese Noodles

Method

Toss the boiled noodles with red chilli oil and pinch of salt, set aside.

In a large pan heat oil, add the vegetables, spring onion whites and quickly stir fry for few seconds. Add the boiled noodles and toss again for a second. Season the noodles with ajinomoto, salt and white pepper. Finally add spring onion green to noodles, mix well and transfer Hakka noodles onto plate. Serve hot.

Hakka Noodles

Tips

Do not cook the vegetables too long, short cooking will keep vegetables crunchier.

Always boil the noodles until 3/4th cooked( al-dent). Drain the noodles completly in a colander and toss with 1 tsp oil. Otherwise the noodles will turn too soft and sticky.

Golden Fried Prawns Recipe Indian Chinese Style

Lean how to make crispy Golden Fried Prawns Chinese Restaurant Style recipe at home.

Golden Fried Prawns

Ingredients

Prawns / Shrimps- 12 nos

Cornflour- 4 tbsp

Rice flour- 2 tbsp

Maida / All purpose flour- 2 tbsp

Salt- 1/4 tsp

White Pepper Powder- 2 tsp

Kesar / Orange food colour- few pinch

Ajinomoto- less than 1/4 tsp

Water required

Oil to deep fry

Golden fried prawns Chinese style

Method

Remove the prawns shell but keep the tail intact, clean, wash and set aside.

In a medium bowl add corn flour, rice flour, maida flour, salt, white pepper powder, ajinomoto and food colour. Mix well, add few tbsp of water little by little until a thin and lump free batter is formed.( The batter should not be too thick or too thin, it should be thinner than dosa batter). Heat oil in a pan to deep fry, when oil is hot reduce to medium heat. Hold tail of prawn dip in the prepared batter, gently shake to remove excess batter from prawn and drop prawn into hot oil. Add up to 4 to 5 prawns, do not overcrowd the pan. Fry prawns for 1 or 2 minutes until golden brown and drain from oil. Place fried prawns on oil absorbent paper  Serve hot Golden Fried Prawns as starter with dip of your choice.

Golden fried prawns Indian Chinese Restaurant style

Pepper Paneer- Indo Chinese recipe

This is a Restaurant Style Indo Chinese Pepper Paneer recipe. Creamy paneer cubes coated with soy sauce and then tossed with crunchy black pepper and chilli flakes. Serve this delicious Paneer Pepper Fry as starter or with fried rice, noodles or can be used as filling for spring rolls and Frankie.

Pepper Paneer Recipe

Ingredients

Paneer( Indian cottage cheese)- 250 gms

Onion medium( minced)- 2 nos

Onion small( diced and peeled into layers)- 1 no

Green onion/ scallions- 3 nos

Garlic cloves( minced)- 3 nos

Ginger and Garlic paste-1 tsp

Ginger( minced)- 1/2" piece

Dark Soy sauce- 1 tsp

Tomato sauce- 1 tsp

Ajinomoto- 1/4 tsp

Salt to taste

Oil- 3 tbsp

Whole red chilli- 3 nos

Black pepper corns- 1 tsp( +/- to taste)

Paneer Pepper Indo Chinese

Method

Cut paneer into tiny cubes. Cut the green parts of spring onions into 1/2" pieces and mince the onion bulbs. Fry both red chilli and black pepper in 1/2 tsp oil until crisp, drain and set aside. Pound both red chilli and black pepper coarsely in a mixer and set aside.

Heat rest of oil in a pan when hot add minced onion, garlic, ginger and minced spring onion bulbs. Add ginger and garlic paste and fry for few secs. Add the paneer, tomato sauce, soy sauce, ajinomoto and salt to taste, stir fry paneer for few seconds. Finally add the diced onion peels, coarsely crushed chilli and black pepper to the pan and toss well. Garnish with spring onion greens and serve hot.

Paneer Pepper Fry

Sweet Corn Vegetable Soup

Sweet Corn Vegetable Soup

Ingredients

Sweetcorn( tinned)- 1 can

Carrot finely chopped- 1/2 no

French beans finely chopped- 5 nos

Garlic cloves minced- 2 nos

Cooked noodles- 4 tbsp

Spring onion/ Scallion whites chopped- 2 tbsp

Spring onion/ Scallion greens chopped- 2 tbsp

Cornflour/ Corn starch- 2 tbsp

Cold milk- 1/4 cup

White pepper to taste

Salt to taste

Water- 3 cup

Sweet Corn Veg Soup

Method

Add tinned sweetcorn to a bowl and mash with a potato masher until creamy. In a large pot add the mashed sweetcorn, finely chopped carrot, french beans, minced garlic, spring onion whites and 3 cups water. Mix well, place pot on heat and bring it to boil. Once the soup starts boiling add chopped green onions, cooked noodles, required white pepper and salt, simmer soup for 2 mins. In a small bowl add cold milk and dissolve the cornflour. Add this cornflour mixture to the simmering soup, increase the heat and keep stirring the soup constantly until soup thickens.

Sweet Corn Soup

Chilli Mushroom

Chilli Mushroom

How to make Chilli Mushroom dry recipe

Ingredients

Button mushroom( cleaned and quartered)- 250 gms

Egg- 1 no( optional)

Cornflour- 3 tbsp

Maida/ All purpose flour- 3 tbsp

Rice flour- 1 tbsp

Baking soda/ Cooking soda- few pinch

White pepper powder- 1 and 1/2 tsp

Ajinomoto- 1/4 tsp

Salt to taste

Water required

Onion minced- 1/2 no

Green chilli minced- 1 no( +/- according to taste)

Ginger minced- 1 tsp

Garlic minced- 1 tsp

Chilli Vinegar- 1/2 tsp

Dark soya sauce- 2 tsp

Spring onions/ Scallion greens( chopped)- few tbsp

Chopped coriander/ cilantro leaves- few tbsp

Oil to deep fry

Chilli Mushroom Dry

Method

In a bowl add 1 egg, white pepper powder, salt, ajinomoto, cooking soda, cornflour, maida and rice flour. Beat all the ingredients well with a beater or a fork and add water if required. Beat until a smooth and lump free batter is formed. Heat oil in pan to deep fry, dip the mushroom pieces in the prepared batter and drop it into the hot oil. Deep fry the mushroom pieces until crisp and transfer the fried mushroom pieces to a plate. Next heat few tbsp oil in a pan, when hot add minced onion, green chilli, garlic and ginger toss well for few sec. Reduce heat and add soy sauce, chilli vinegar and required pepper, salt. Again toss well and add prepared mushroom pieces, increase heat and toss the mushrooms until well coated with sauce. Garnish the chilli mushrooms with chopped spring onion greens, coriander leaves and serve hot. 

Chilly Mushroom Recipe

Chinese Chicken Pakora

Chinese Chicken Pakora

Ingredients

Boneless Chicken- 500 gms

Garlic powder- 1 tsp

Maggi liquid seasoning or Maggi chicken bullion powder- 1 tsp

Paprika powder or Red chilli powder- 1/4 tsp

Salt- 1/4 tsp + 1/4 tsp

Cornflour/ Cornstarch- 2 tsp

Rice flour- 2 tsp

All purpose flour/ Maida- 2 tsp

Baking soda- few pinch

Water- 3 tbsp

Oil to deep fry

Spring onion/ Scallions to garnish

Chicken Pakora

Method

Cut the chicken into bite size nuggets. In a bowl combine chicken pieces, garlic powder, Maggi liquid seasoning, red chilli powder and 1/4 tsp salt, mix well and allow chicken to marinate for 1 hour. Heat oil to deep fry, to the marinated chicken add rice flour, cornflour, maida, 1/4 tsp salt and water. Mix well until a smooth paste is coated on chicken pieces. Drop chicken pieces in hot oil and deep fry until golden brown and crisp. Garnish Chicken Pakoda with green onions and serve hot with chilli vinegar and soy sauce.

Chicken Fritters

Cong You Bing( Chinese Scallion Pancake Recipe)

Cong You Bing

Ingredients

Scallions/ Spring onions- 1 bunch

All purpose flour/ Maida flour- 2 cups

Salt- 1 tsp

Water to knead flour

Oil- 5 tbsp and more if needed

Chinese Scallion Pancake

Method

Wash and finely chop green parts of the scallions( you can use the white bulbs for other recipes). In a large bowl combine flour, salt and water, knead to a smooth and soft dough. Add 5 tbsps oil over the dough, knead for few more mins and cover the bowl with wet towel. Allow the dough to rest for 4 hours. Divide the dough into equal sized balls. Roll out each dough ball into thin circles on a kitchen surface( roll out as thin as possible). Sprinkle the chopped green scallions on the dough circles generously. Roll out the dough circles from one end to form tight cylinder. Roll the cylinder within itself to form spiral and tuck end of cylinder in the center. Once again roll out the scallion stuffed dough into thin circles( pancakes). Repeat the same process with rest of the dough ball. Heat tawa or a griddle, when hot place the prepared pancake on griddle and cook on both sides until golden brown smearing oil if required. Cut each pancakes into four and serve hot along with soy sauce and chilli vinegar.