Spring Onion Parcels
by Tarla Dalal
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Pancakes made with a combination of flours and milk are packed with a juicy and flavourful filling of spring onions, and deep-fried till crisp, to make an exciting oriental starter. Remember to add a pinch of sugar while mixing the filling as it helps to boost the flavour of the onions.
These Spring Onion Parcels, despite being made with minimal ingredients, have a classic Chinese flavour and really irresistible texture. Serve with a choice of sauces, to enhance its appeal.
- Combine all the ingredients along with approx. 5 tbsp of water in a deep bowl and whisk well to make a smooth batter.
- Grease a 100 mm. (4") diameter non-stick pan using a little melted butter, pour 2 tbsp of the batter on it and tilt the pan around quickly so that the batter coats the pan evenly.
- Cook the pancake on each side for 30 seconds approximately, using a little melted butter.
- Repeat steps 2 and 3 to make 5 more pancakes. Keep aside.
- Heat the oil in a broad non-stick pan, add the spring onion whites and greens, green chillies, sugar and salt and sauté on a high flame for 2 minutes. Keep aside.
- Place a pancake on a clean, dry surface, put 2 tbsp of the prepared stuffing in the centre of the circle.
- Fold 2 opposite corners of the pancake over the stuffing, overlapping them slightly using a little plain flour-water paste.
- Now fold the remaining 2 sides to seal the stuffing well using little more plain flour-water paste.
- Repeat steps 1 to 3 to make 5 more spring onion parcels.
- Heat the oil in a deep non-stick pan and deep-fry a few spring onion parcels till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
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