Spring Onion Parcels
by Tarla Dalal

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.

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Spring Onion Parcels recipe - How to make Spring Onion Parcels

For The Pancakes
1/3 cup cornflour
1/3 cup plain flour (maida)
1/3 cup milk
a pinch of salt
2 tsp oil
melted butter for greasing and cooking

For The Stuffing
2 1/4 cups chopped spring onions whites and greens
1 tsp finely chopped green chillies
1 tbsp oil
a pinch of sugar
salt to taste

To Be Mixed Into A Smooth Thick Paste
2 tbsp plain flour (maida)
3 tbsp water

Other Ingredients
oil for deep-frying

Method
For the pancakes

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.

For the stuffing

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.

How to proceed

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.

ratnamadhuri

on 06 Jan 21 04:48 AM

Excellent unique taste. My daughter loves this. to prevent them from opening up, once you put them in the oil, just hold them on the top with the spoon or laddle so that it will fry without opening out

Tarla Dalal