Cut the garlic chives into pieces about 2 to 3 inches long and thinly slice the onion and chiles, if you want a bit of spice.
In a large bowl, combine the flour, corn starch, salt, and turmeric powder. Slowly add 1 cup of ice cold water while stirring until the batter is smooth with no dry flour remaining. Adjust the consistency by adding more water if needed.
Fold the chopped chives, sliced onion, and chiles into the batter so they’re well coated.
Heat a non-stick skillet over medium heat and pour in enough neutral oil to cover the pan’s surface generously. Once hot, pour in half the batter and spread it out evenly into a pancake shape.
Cook for roughly 5 to 6 minutes until the bottom turns golden and crispy, then carefully flip to cook the other side for the same amount of time.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter.
Cut the pancakes into bite-sized pieces if you like, and serve warm alongside your favorite homemade dipping sauce.
