By Devi Poojari
Flaky, chewy and flavoured with delicate spring onions, this parotta gets a spicy South Indian kick, which flips the classic Taiwanese street food into a delicious evening snack.
1 cup flour 5+2 spring onions, chopped 1 egg ¼ cup warm milk 2 + 1 tablespoons vegetable oil 1 teaspoon red chilli powder 1 teaspoon sambar powder 1 teaspoon coriander powder Salt, to taste Oil, for pan frying
Whisk together the milk and eggs and season with the salt and spice powders.
Mix the flour and five spring onions in another bowl along with a pinch of salt.
Add the wet mixture to the dry ingredients and add the 2 tablespoons of oil.
Knead into a smooth, stretchy dough. Add a bit of water if the dough is too dry.
Once a round ball of dough is formed, massage some oil onto the its outer surface and rest it for an hour.
Divide the dough into equal sized balls and roll out a thin chapati.
Fold into fours, stuffing more spring onions between each layer and repeat the process.
Toast on a hot pan with plenty of oil on both sides, so the outer layers are crunchy and the inside is flaky and chewy.
Serve hot with sauce or chutney or even eat as is.
Image Credit: delish.com