Pyaz wale Bhaji | How to make Pyaz wale Bhaji

By Affaf Ali  |  2nd Jul 2017  |  
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  • Pyaz wale Bhaji, How to make Pyaz wale Bhaji
Pyaz wale Bhajiby Affaf Ali
  • Prep Time

    60

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

12

0





About Pyaz wale Bhaji Recipe

Loaded with crunchy onions, Roti and pyaz wale Bhaji is a quick and healthy dish. A very rustic dish with earthy flavours makes good option for beeakfast/nashta. It takes less time to prepare and hence my favourite. Amaranth leaves are ideally preferred in this dish along with grated coconut and red chillies for heat. Amaranth is known as Thotakura in telugu or Dhantin sopu in kannada,

Pyaz wale Bhaji is delicious and authentic dish. Pyaz wale Bhaji by Affaf Ali is a great option when you want something interesting to eat at home. Restaurant style Pyaz wale Bhaji is liked by most people . The preparation time of this recipe is 60 minutes and it takes 25 minutes to cook it properly. Pyaz wale Bhaji is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pyaz wale Bhaji. Pyaz wale Bhaji is an amazing dish which is perfectly appropriate for any occasion. Pyaz wale Bhaji is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Pyaz wale Bhaji at your home.

Pyaz wale Bhaji

Ingredients to make Pyaz wale Bhaji

  • Amaranth leaves - 2big bunches
  • Red Onions - 4
  • Red whole chillies – 5
  • Turmeric powder – two pinch
  • Red chilly powder – 1/4th tspn
  • Cumin powder, coriander powder – 1/4th tspn each
  • Salt – according to taste
  • Grated Coconut - 2tspn

How to make Pyaz wale Bhaji

  1. Wash amaranth leaves thoroughly and leave it on strainer for a while. Cut to fine slices.
  2. Cut onions to medium slices.
  3. In a heavy bottom vessel add few tspns of oil. Once it’s heated add onion slices and red chilly pieces. It’s optional to keep the seeds or discard.
  4. Stir fry onions till translucent.
  5. Add amaranth leaves and spices. Fry on high flame till the excess water is reduced. Cover a lid and cook for 2 to 3 more minutes.
  6. Garnish with grated Coconut.
  7. Serve hot with phulkas/ parathas.
  8. Include the steams if they are tender. Do not over cook onions and bhaji. A slight crunch is required in the dish.

My Tip:

Spices can be adjusted according to one’s preference.

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