Recipe Cooked, Photographed and Written by Praveena
PrepTime:15 mins CookTime:15 mins Cuisine: Indian
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How do you use the spring onions / scallions for? This is one easy and storage friendly recipe where I prefer to use the spring onions / green onions.
Using a food processor for making the dough is a pure bliss. And the dough turns out so soft which makes easy for rolling the chapati/tortilla. Lets see the recipe then. 🙂
Table of Contents:
- Possible Alterations for the recipe, ‘Spring Onion Roti / Tortilla with Scallions’:
- How to store ‘Spring Onions Roti / Tortilla with Green Onions’:
- How to use / serve, ‘Spring Onions Roti / Scallions Tortilla’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Spring Onion Roti / Scallions Tortilla’:
- Making the dough:
- Rolling into Roti / Tortilla:
- Cooking on stove top:
- Serving:
- Tips
- Result:
- Ingredients, Accessories on ‘AMAZON’ to SHOP:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Spring Onion Roti / Tortilla with Scallions’:
Using Ginger-Garlic paste: Instead of fresh ginger-garlic, just use same quantity of ginger-garlic paste. Or else even powders also work.
Additional Ingredients: Soft butter (1 heaped teaspoon) or Cooking Oil (1 teaspoon) can be added while kneading the dough to make the roti/tortilla turn out soft.
Ingredients to skip: Amchur powder, fresh green chillies, fresh coriander leaves can be skipped in this recipe. I added them for giving the tangy and spicy taste to the roti/tortilla.
To add more flavour: You can add garam masala powder (1 teaspoon) for that strong Indian flavour.
Replacement to green chillies: Just skip them totally. Or else you can add red chilli flakes (¼ teaspoon) or Ground Black Pepper powder (½ teaspoon).
Whole Food Plant Based options: For wfpb no oil options, just eliminate the oil used to cook the roti/tortilla on stove top.
How to store ‘Spring Onions Roti / Tortilla with Green Onions’:
Option#1:
Cook the roti/tortilla(s) fully on the griddle. Cool them completely.
Put them in an air tight container. Store it in fridge, for up to 1 week to 10 days.
Just reheat on stove top pan / in the microwave for about 30 secs.
Option#2:
Alternatively, you can only half-cook the roti on the tawa. Let them cool completely.
Pile up one above another by placing a cling film to separate each other. Place the pile in a zip lock and put it in the freezer.
If frozen, they can last up to few months. Take them out of the freezer, just place one on a hot griddle.
Pan fry each side for approximately 30 seconds and you have them ready to serve.
How to use / serve, ‘Spring Onions Roti / Scallions Tortilla’:
As we have already added all the spice, flavours…I would prefer to eat these roti/tortilla just as it is
The major benefit is that these roti / tortilla can be used for dinner wraps.
As a snack / appetiser alongside a simple dip, in kids lunch box .
They work greatly as travel food. Can also be categorised as a weight loss diet.
Serve them along with a tasty curry. Some of the suitable gravy curries are:
- Aloo Matar Masala / Potato Green Peas Gravy Curry
- Bajji Mirchi / Banana Peppers Gravy Curry (Instant Pot, Stove Top)
- Indian Paneer Korma Curry / Paneer Kurma
- Rajma Palak Masala / Red Kidney Beans Spinach Curry
- Matar Paneer / Mutter Paneer Curry
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Main Course recipes collection⇒ Main Course Recipes Collection
Curry recipes collection ⇒ Curry / Koora / Stir Fry
Leafy Green recipes collection⇒ Recipes with GREENS
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Ingredients:
- Spring Onions / Scallions – ½ cup (finely chopped)
- Whole Wheat Flour / Aata – 1 cup
- Salt – as per taste
- Turmeric Powder – a pinch
- Fresh Green Chillies – 2 (finely chopped)
- Amchur Powder / Dry Mango powder – ½ teaspoon
- Dhaniya Podi / Ground Coriander Powder – ¾ teaspoon
- Fresh Cilantro / Coriander Leaves – 2 tablespoons (chopped)
- Ginger – 1 teaspoon (chopped)
- Garlic – 1 teaspoon (chopped)
- Hot Water – ½ cup (approx)
- Cooking Oil – as required (optional)
Special Ingredients:
- Hot Water
- Amchur Powder
Step wise pics Procedure for ‘Spring Onion Roti / Scallions Tortilla’:
Making the dough:
Instead of a food processor you can even use a mixing bowl and knead the dough with your hands.
Rolling into Roti / Tortilla:
Cooking on stove top:
Serving:
Tips
- Use both the green and white part of the spring onion / scallions. Finely chop them.
- Adjust the salt & spice as per your taste.
- While kneading the dough, add water only little by little. As the green onions also release water as you make the dough.
- I used my food processor for making the chapati / tortilla dough. If not you can do the same manually in a mixing bowl using your hands.
- Just before placing the rolled roti onto the hot tawa, dust away the flour applied on the roti.
- Always cook the roti on medium flame only, to avoid from burning the roti.
- Storage: These chapati / tortilla, stay good at room temperature up to 3 to 4 days. Just keep it in an air tight container.
- They can be made ahead and stored in freezer up to few months. Just reheat on stove top tawa/pan before serving.
Result:
- The chunky amchur powder and herby spring onions were the highlight of this recipe.
- My kids liked to have these ‘Spring Onion Roti / Tortilla with Scallions’ dipping them in simple Carrot Raita / Carrot Yogurt Dip.
- I gave them as a chapati roll, so that its easy to carry even while going to their activity classes.
- While we liked them with my homemade ‘Dates Chutney’ (shall share the recipe soon).
Ingredients, Accessories on ‘AMAZON’ to SHOP:
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Recipe Card & Print:
Spring Onion Roti / Tortilla with Scallions / Green Onions Indian Flatbread
Equipment
- 1 Wide mixing bowl (for hand mixing method)
- 1 Food processor (for food processor method)
- 1 Stove Top Pancake Griddle / Tawa
- 1 Spatula
Ingredients
- ½ cup Spring Onions / Scallions (finely chopped)
- 1 cup Whole Wheat Flour / Aata
- as per taste Salt
- a pinch Turmeric Powder
- 2 count Fresh Green Chillies (finely chopped)
- ½ teaspoon Amchur Powder / Dry Mango powder
- ¾ teaspoon Dhaniya Podi / Ground Coriander Powder
- 2 tablespoons Fresh Cilantro / Coriander Leaves (finely chopped)
- 1 teaspoon Ginger (fresh / powder) (finely chopped)
- 1 teaspoon Garlic (fresh/powder) (finely chopped)
- ½ cup Hot Water (approx)
- as required Cooking Oil (optional)
Instructions
Instead of a food processor you can even use a mixing bowl and knead the dough with your hands.
Making the Dough:
- Into the food processor, put the dough making blade. Add all the ingredients except water, oil.
- Add the hot water little by little and knead into soft dough as shown.
Rolling into Roti / Tortilla:
- Divide the dough into equal parts, make small balls out of each. Using a rolling pin, roll each ball, across a flat surface into a round shaped roti/tortilla. Apply dry flour in between when its sticky.
- Spread the dough by rolling evenly, into a thin tortilla / roti. Thickness can vary as it depends on how you prefer to
Cooking on Stove Top:
- Put a tawa/pan on stove top under high flame. When its hot gently transfer the rolled roti/tortilla onto it. Change the flame to medium.
- Brush with 2 teaspoons of oil on both sides. Let it cook on both sides, until you get brown spots here and there.Repeat the same for the other rolled roti/tortilla. Done!!
Serving:
- Serve them immediately with some raita and pickle for dipping. Or else store. Done!
Notes
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