Spring Onion Roti / Scallion Tortilla

Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 mins   CookTime:15 mins   Cuisine: Indian

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Table of Contents⇓    RecipeCard⇓

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:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Spring Onion Roti / Tortilla with Scallions’:
2. How to store ‘Spring Onions Roti / Tortilla with Green Onions’:
3. How to use / serve, ‘Spring Onions Roti / Scallions Tortilla’:
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Spring Onion Roti / Scallions Tortilla’:
6. Making the dough:
7. Rolling into Roti / Tortilla:
8. Cooking on stove top:
9. Serving:
10. Tips & Storage:
11. Result:
12. Recipe Card & Print:

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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.

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.

Serving:

Serve them immediately with some raita and pickle for dipping. Or else store. Done!

Tips & Storage:

• 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). 

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