4 Serves
65 Mins
In a large mixing bowl, combine the all purpose flour and salt. Gradually stir in the boiling water until a shaggy dough forms.
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Vitamin K
46 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
157 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
466 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Knead the dough on a clean surface for 15 minutes until it becomes smooth and elastic. If the dough remains sticky, add a small amount of flour; if too dry, add a splash of water.
Place the dough back into the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes.
Finely chop the green onions. Divide the rested dough into four equal portions.
Roll each portion into a thin disk using a rolling pin. Brush the surface with sesame oil and sprinkle with green onions. Roll the disk into a tight cylinder, then coil it into a snail shape. Flatten the coil again into a thin pancake.
Heat cooking oil in a frying pan over medium-high heat. Shallow fry each pancake for about 1 minute per side, pressing down with a spatula to ensure even cooking and crispiness.
Remove the pancakes from the pan and drain on paper towels to remove excess oil. Cut into wedges and serve immediately.
35
g15
g31
g
Indian
American