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Crispy Scallion Masala Pancakes

Traditional Chinese savory pancakes with a twist of Indian spices. Crispy outside and soft inside.
Prep Time 1 hr
Cook Time 30 mins
Course Side Dish
Cuisine Chinese, Chinese Indian, Indian
Servings 4 people
Calories 225 kcal


  • Mixing bowl
  • Rolling pin
  • Non-stick pan (or Tawa)
  • Pastry Board


To Make Dough

  • 2 cups all purpose flour Make 6-8 pancakes
  • 1 cup lukewarm water
  • 1 teaspoon salt
  • ½ cup olive oil (or any cooking oil) for covering the dough


  • 1 teaspoon gram masala
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili pepper powder
  • 1 teaspoon salt
  • 4 tablespooon olive oil (or any cooking oil) for making scallion spice filling


  • 1 cup finely chopped green onions about 4-6 stems


Making Dough

  • In a mixing bowl, mix well 2 cups of all purpose flour with 1 teaspoon of salt. Add 1 cup lukewarm water. Mix into a sticky dough using a spatula. Cover and let it sit for 5 minutes.
  • Knead for 5 minutes. The dough will be smooth and soft. Cover and let it sit for 30 minutes while preparing the scallion spice filling.

Scallion Spice Filling

  • In a small mixing bowl, mix chopped scallions, spices and olive oil.

Making Pancakes

  • Divide the dough into 6-8 equal sections. Roll each section into a small ball. Drip olive oil onto each ball so that they are covered with oil.
  • Rub small amount of oil onto the board. Roll out one ball into a thin sheet (0.1 inch or less). The thinner the sheet, the flakier your pancakes will be, as long as you don't make holes in the sheet.
  • Evenly spread 1 tablespoon of the scallion spice filling to the sheet. Add more scallions and olive oil if needed in order to cover the whole sheet.
  • Roll the sheet tightly from one side into a tube.
  • Roll the tube from one end into a "coil". Tuck the ends in.
  • Flatten the coil using a rolling pin or your palm. It is okay if some scallions leak out.

Fry the Pancakes

  • Heat the pan over medium high heat. Fry the pancake until both sides are golden brown, about two minutes per side. Normally no extra oil is needed as the pancakes already have enough oil. Add oil in drops from edge of the pancake if it sticks to the pan.
  • Serve them warm. They taste delicious and flavorful by themselves. However, feel free to enjoy them with sauces of your choice.
Keyword Scallion pancakes