Spring onions are different from Scallions in terms of the intensity in flavor though they both look alike. So, how do you distinguish between scallion and spring onion?? its simple. Scallions are longer and have a whiter stem end that does not bulge. Where as, the spring onions have a bulge. Spring onions are more intense in flavor. Both scallions and spring onions are fairly interchangeable when the greens are cooked.
Spring onions are used widely in Indo chinese cuisine. When you buy spring onions, look for firm bright and undamaged greens. Here is the recipe for a chapathi with spring onions being the hero ingredient.
Ingredients:
Spring onions - 1 bunch
Green chillis - 2 ( adjust as per taste)
Salt as required
Water to knead the dough
Ajwain seeds - 1 teaspoon
Turmeric powder - half teaspoon
Refined oil - 1 tablespoon
Oil for making chapathi
Whole wheat atta - 2 cups
Note: For atta, I buy the organic wheat (lokwan variety). Grind it in a mill and sieve it. Store in freezer and use directly when I need it. Don't have to thaw. NO ADDED MAIDA, NO PRESERVATIVES and ABSOLUTELY FRESH & HEALTHY.
Atta to dredge while rolling chapathis
Method:
Wash the Spring onions and chop the end on the greener side. Chop the very end of the white stem side to take out only the root hairs. The bulb can be used in this recipe. Finely chop the spring onions and keep it aside.
Take a mixing bowl and transfer the chopped spring onions. Add ajwain, salt, turmeric powder, finely chopped green chillis, and oil. Mix well and add the atta. Then, add just enough water and knead it to a pliable dough.
Cut the dough into small balls. Roll it into balls and keep aside. Take one ball and dredge in some atta and roll out a thin chapathi out of it.
Heat a tawa in medium heat and when its heated, place the rolled out chapathi.
When you see chapathi is slightly puffing, drizzle oil on the surface and the sides and gently press and flip the side.
Again drizzle oil on the surface and keep pressing gently with the turner. Keep flipping until both sides are cooked and turn golden.
Follow the same procedure for the remaining dough as well.
Nutritious Spring onion chapathi is ready to be served with fresh curd/yogurt.
