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Korean Scallion Pancake, the cure for these Mumbai rains

Why do these heavy, cloud laden skies call out to onions fried with batter? Why?! Blame it on nature or nurture, it felt like a must this morning. Onion bhajias would have been the natural thing to do, but I went another way with Pajeon or the Korean Scallion Pancake with a lovely savoury, sweet and spicy dipping sauce. It hit the spot.

If you want your onion fried with batter fix, read on.

 

Korean Scallion Pancaks

Korean Scallion Pancake, the cure for the rains

Ingredients

  • 15 heads of green onion (choose the freshest, crispest ones you can find)

For the batter

  • 1/2 cup, rice flour
  • 1 egg or 4 tablespoons of water
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon fish sauce (optional) or more salt to taste
  • 1 teaspoon chilli flakes
  • 1 garlic, grated

For the dipping sauce

  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 red or green chilli, chopped

Directions

  1. Mix all the ingredients for the dipping sauce and set aside.
  2. Mix all the ingredients for the batter. Don’t over mix it. You should have a batter thats slightly lighter than a regular bhajia batter. Use a jug or any vessel with a spout. It just makes the pouring of the batter easy. Trust me.
  3. Cut green onions about 4 inches in length. Don’t cut out the bulbs. They are part of the first 4 inches. If the bulbs are plum, then just cut them in half. Divide the chopped up onions into 3 piles with equal number of bulb and greens for 3 pancakes.
  4. Heat a pan well on a medium flame. Oil the pan generously. Put one of the piles of onions in. Try and keep the onions pointing the same direction. Let them sizzle and brown for about a minute. Then pour 1/3 of the batter carefully over the onions. Don’t worry, it will feel like there is more onion than batter. The idea is to have the batter enter between the onions and just about hold them together. Let this continue to fry until the batter takes on a nice brown. Carefully flip it. It’s a tad tough, but using two spatulas make easy work of it. Let the other side brown a bit.
  5. Repeat this for the other two piles.
  6. Don’t try and serve one pancake to one person. It can be very messy. Get your forks or chopsticks out and pull out pieces from a sharing plate. Dip in the dipping sauce and enjoy this weather 🌧

 

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