Spring Onion Sabzi – Patichya Kandyachi Bhaji

A quick and simple Spring Onion Sabzi is absolutely delicious. It is a Maharashtrian style dry sabzi also known as patichya kandyachi bhaji. This dish is so easy and comes together in under 30 minutes! Serve it as a side dish along with rice and roti to satisfy your taste buds. 

Dry spring onion sabzi is made with green onions, roasted chickpea flour, and some basic spices. Such a flavorful dish with some basic spices like mustard, asafoetida, turmeric, and red chili powder. Once the green onions are cooked, you may feel it has released some water. Sprinkling some besan helps absorb the juices and keep it dry but moist. 

Patichya kandyachi bhaji is a Maharashtrian style dish. It is also called as pith perun kandyachi pat. In the Marathi language “Peeth Perun” means by sprinkling besan over the cooked veggies. This recipe is similar to the zunka recipe, so in some parts of Maharashtra, it is known as kandyachya paticha zunka. Different varieties of sabzis like spinach, methi, onions, capsicum, and snake gourd are made by using this method in Maharashtra.

Spring onions have a slightly stronger flavor, often added to the soups, stews, stir fries, and salads. Green onions are loaded with essential nutrients, fiber, and they are low in calories. They also contain micronutrients including folate and vitamin K and C. 

The spring onion sabzi can be made in different ways by adding some potatoes, tomatoes, or soaked moong dal. I love this method of making the spring onion sabzi by adding some roasted besan. Besan or chickpea flour gives an amazing taste to the sabzi. You can add store bought besan directly in the sabzi but adding roasted besan elevates the taste. Roasted besan gives some nutty flavors to the sabzi and does not stick to your mouth while eating. 

Roasting the besan on medium low heat is the key to making the spring onion sabzi taste amazing. Adding more or less besan totally depends on your liking. Make sure to add a sufficient amount but not to add too much flour or it will taste very dry. The sabzi should taste a little moist. 

Enjoy this sabzi as a side dish along with some salad, dal, rice, and roti to make it a wholesome meal. Spring onion sabzi is a gluten free and vegan friendly dish to include in your diet.

Ingredients

• Spring onions
• Besan
• Mustard seeds
• Asafoetida
• Turmeric
• Red chili powder
• Kashmiri red chili powder
• Salt
• Sugar
• Oil

Spring Onion Sabzi Step By Step Recipe

Preparing The Spring Onions

Cut the ends of the white part of the onions and discard. Roughly chop the green onion along with the white part. 

Triple wash the chopped veggies by placing them in a colander or salad spinner to remove all the dirt. Set aside. 

Roasting The Besan

In a pan, add the besan, and keep roasting it on medium low heat stirring frequently. 

Keep roasting the besan for about 7-8 minutes or until it releases aroma and turns light pink in color. Keep it aside. 

Making The Sabzi

Heat some oil in a pan on medium heat. Add mustard seeds and let them splutter. 

Lower the temperature and add all the spices like asafoetida, turmeric, chili powder, and salt. 

Transfer the chopped green onions, mix, and cover the pan with a lid on medium low heat. 

Let the spring onions cook for about 4-5 minutes. Open the lid, stir it, and put the lid back on the pan. Let them cook for about 2 minutes until they turn soft and release the juices. 

Sprinkle 3-4 tbsp of besan and mix well. Now transfer the rest of the besan in the sabzi, mix well, and cover the pan with a lid. 

Let the besan cook for about 5 minutes, add some sugar and mix well. 

Cover the pan with a lid and cook for another 3-4 minutes and serve. 

Tips For Making Spring Onion Sabzi

• Do not add very less oil in this sabzi or it will be a little dry to swallow. 

• Cut the green onions roughly into small equal sized pieces. You can use the scissors to trim the green part. 
• Cook the green onions until soft and release the moisture from them. 

• Roast the besan on medium low heat until fragrant and it changes the color to light pink. 
• Sprinkle the roasted besan little at a time. Do not add all the roasted flour at once or it will end up into a large and dry lump. You may add a little or more depending on the moisture released from the cooked spring onions. 

Variations

• Skip adding Kashmiri red chili powder and simply add 1 tsp red chili powder in the besan shimla mirch sabzi. 
• Roast the besan in a microwave safe dish for 3 minutes. Make sure to stir it in every 1 minute interval.
• You can skip roasting the besan if you wish but make sure to cook it for longer once you add it in the sabzi. 
• If you feel that green onions did not release much moisture, you can sprinkle some water and then add some roasted besan in batches. 

How To Store Spring Onion Sabzi?

Spring onion sabzi tastes amazing when served fresh. You can store it into an airtight container for not more than 4 days.

Sprinkle some water on the top before reheating the sabzi in the microwave safe bowl or in a pan on the stove top. 

How To Serve Spring Onion Sabzi?

• Spring onion sabzi can be served with some roti or jowar bhakri. 
• Simply serve it as a side dish along with some dal fry, green split dal, amti, or palak patal bhaji with some plain rice. 
• Serve it as a side dish with some dal, koshimbir, rice, and roti as a wholesome meal. 

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