Spring Onion recipe |Patichya Kandyachi Bhaji

Paticha Kanda

Spring Onion is also known as ‘Paticha Kanda’ in Indian regional language. In other countries, spring onions are majorly used for salad or garnishing. But in India, a side dish is prepared using these green leafy onions.

In this post,I am going to share this spring onion recipe which is very famous from Indian state – Maharashtra. I love to cook simple recipes and its one of them with minimal ingredients. Here we will use white onion bulbs as well as green leaves for this recipe. This side dish is very quick to make and can be served with chapati or roti. It’s vegetarian and vegan friendly which will surely satiate your taste buds.

In this recipe, I am going to share proportion which is enough for 2-3 people.


250 gms of Spring onions

1/2 cup of gram flour/besan

1/2 chopped small red onion (optional)

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tbsp vegetable oil

1/4 cup water (we’ll add only if required)

salt as per taste


Trim green part of onion and roughly chop it. You might need to use scissor instead of knife to cut green leafy part as it’s convenient for chopping Also, roughly chop white onion bulbs. I use chopped red onions along with white bulbs but you can skip it.

Heat the wok on medium-high flame. Once pan is hot, pour oil into it. When oil is heated add cumin seeds. Once cumin seeds starts to splutter, turn the flame to low-medium and add chopped onions. Keep stirring for couple of minutes and then add turmeric along with red chilli powder. Mix well and cook until raw smell of spices goes away ( it will take just 2-3 minutes).

Next step is to add green part of onions. Add green part into the wok along with salt and cook for 4-5 minutes. It will start wilting down, then add sieved gram flour in the wok. Keep stirring continuously for few seconds, cover the wok and let it cook for 4-5 minutes. Stir it occasionally so that it won’t get burnt. If flour is sticking to the pan then gradually add some water (be careful and don’t make it watery). Simmer it and once flour is cooked it will turn to deep yellow. Then you can switch off the flame.

Our spring onion dish is ready to serve. This is dry side dish so be careful when you are adding water. It’s an optional step and water is required only if flour is sticking to the wok.

Serve this hot sabji with rice or chapati. This can also be served along with dal-rice. It is perfect menu for lunch – simple, quick, light and tasty.

I hope you like this recipe and would love to try it !!

Paticha Kanda

4 Comments Add yours

  1. zidane says:

    very clear and good article easy to understand. Thank you

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