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Make Spicy Green Onion Bhujiya in Just 10 Minutes This Winter
- •Green onions are abundantly available during winter and make delicious bhujiya.
- •Essential ingredients include 250 grams of green onions, mustard oil, cumin, asafoetida, green chilies, and garlic.
- •Wash and finely chop both the white and green parts of the onions for a great texture.
- •Cook the bhujiya uncovered in a pan for just 10 minutes to maintain freshness and quick evaporation of water.
- •Serve hot onion leaves bhujiya with plain roti, paratha, puri, or as a side dish with dal-rice.
Key Questions Answered
To make green onion leaves bhujiya, you need 250 grams of green onions, 2 spoons of mustard oil, half a small spoon of cumin, a pinch of asafoetida, 2 green chillies, and 4 to 5 garlic cloves. The spices include half a small spoon of turmeric, one small spoon of coriander powder, half a small spoon of red chilli, salt to taste, and a quarter small spoon of garam masala.
First, thoroughly wash and clean the green onions, separating and finely chopping the white parts and green leaves. Heat mustard oil in a pan, add cumin, asafoetida, garlic, and green chillies, then fry the white onion parts for 2 to 3 minutes. Add spices and the green leaves, cooking on medium flame for 3 to 4 minutes uncovered until done, finishing with a touch of garam masala.
Hot green onion leaves bhujiya can be served alongside plain roti, paratha, or puri, and it also makes an excellent side dish for dal-rice.
