Kandha Paat Bhaaji

Share
8 Ratings
8 Reviews
Print
Recipe By Vahchef
35 m
4 servings

Punjabi Kadi Pakodi

Punjabi kadi pakodi is a popular dish from the Punjabi cuisine where pakoras are made and...

Spicy Chicken Fry

Spicy andhra chicken curry is a gravy based curry which can be made very quickly on a laz...

Kumbakonnam Kadappa

Kadappa is a very famous side dish recipe with idli, dosa in Kumbakonam,Thiruvarur & Than...

Aila Fish Fry

This fish fry is an awesome dish from coastal regions of kerala that every Malayali can't...

Prawn Caldine Curry

Prawn Caldine curry is a non-spicy yellow Goan curry made with prawns. This dish is a pop...

Murg Dahi Dhania Korma

Murgh as known as the chicken is a delicious dish with the spices of coriander cooked in ...

Kandha Paat Bhaaji Recipe, How To Make Kandha Paat Bhaaji Recipe

Name: KANDHA PAAT BHAAJI
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4

A typical Maharashtrian dish made with spring onions and spices. Best when served with jowar ki roti.

About Recipe

How to make KANDHA PAAT BHAAJI

(8 ratings)

8 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Spring onion

Servings : 4 persons
Published date : October 23, 2018

Ingredients used in KANDHA PAAT BHAAJI
• Sugar (optional) - pinch.
• Salt - to taste.
• Spring onions (chopped) - 2 cups.
• Garam masala powder - 1/2 tea spoon.
• Red chilli powder - 1 tablespoon.
• Turmeric powder - 1/4 tea spoon.
• Hing (asafoetida) - pinch.
• Green chillies (crushed) - 1 tea spoon.
• Garlic cloves (crushed) - 1 tea spoon.
• Curry leaves - 1 spring.
• Fresh grated coconut - 1 tablespoon.
• Sesame seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Freshly roasted peanuts - 1 tablespoon.
• Oil - 1 tablespoon.
Method:
Wash and chop the spring onions then keep aside. Heat oil in a kadai in this add cumin seeds, sesame seeds and when they splutter add curry leaves, crushed garlic, green chillies, hing, turmeric powder, red chilli powder, garam masala in quick succession, take care the spices do not burn. Add the chopped spring onions, salt to taste and stir well. Allow cooking in its own juices, do not add water. When the spring onions are cooked, add a pinch of sugar, freshly grated coconut and freshly roasted peanuts and mix well, just cook for about 2 minutes.

ganeshiyer009 Posted on Thu Aug 23 2012

Hi Sanjay, the recipe looks amazing, definitely gonna try it. After seeing many of your maharashtrian recipes i think Sesame, Coconut and Peanut are an essential part of Maharashtrian cuisine. Thanks and keep up the good work.

Reply 0 - Replies

Balgees24 Posted on Fri Aug 24 2012

hello , i lov ur cooking but u need to slow upload many videos in aday so we can watch them all , i hope u read this

Lemons Rinds Posted on Mon Aug 27 2012

Did you visit any village in Maharashtra? Kidding! Your selection of recipes, that little tip of adding sugar/jaggery to many preparations, is the real soul of Maharashtrain cuisine. Many Thanks for taking the initiative and giving a platform to thes