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Friday, 21 April 2017

Kandyachya Patichi Bhaji / Maharashtrian Style Spring Onion Curry

Kandyachi Path is a Marathi name to Spring onions. Spring onion is widely used in salads and in many Chinese preparations. But very few know that delicious curries can also be made using spring onions. One such delectable curry is the kandyachya patichi bhaji from the Maharashtrian cuisine. Both dry and wet curries can be made using spring onions. The dry preparation is called pith perun kandyachi path ( which means spring onions with chick pea flour). Today i am sharing a curry which has a thin gravy like consistency and is one among my favourite heirloom recipes. 

Roasted peanut powder is the key ingredient which contributes to the nutty flavor in this curry. A simple preparation in which both green and whites of the spring onion are cooked in a curry with split chickpeas , roasted peanut powder and spices. 

Spring onion not only add flavor and taste to the food but is a healthy choice too. It is low in sodium level, saturated fat and cholesterol. It has huge content of vitamins, iron , dietary fibre , potassium , thiamine , magnesium , copper , riboflavin and phosphorous.

So next time you pick up spring onion bunch from market or have plenty of them growing in your kitchen garden and are clueless as what to do with it apart from adding in salads , just try making this delectable curry.

Kandyachya patichi bhaji tastes great with Jowar Bhakri . However it can be also served with chapati or phulka. Here is my soulful meal with kandyachyapatichi bhaji served with jowar roti , nachani (ragi) papad , limbucha goad loncha (lemon pickle) and salad. A simple yet delectable platter :)

  Preparation Time: 10 minutes
  Cooking Time : 20 minutes
  Servings : 4

  • 1 large bunch of Spring onion
  • 2 tablespoon split chickpea
  • 2 tablespoon roasted peanut powder
  • 2 tablespoon oil
  • 1 teaspoon red chilly powder
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • Pinch of asafoetida / hing
  • Salt to taste
  1. Rinse and soak the split chickpea / chana dal for 10 minutes.

  2. Meanwhile clean and chop both the green and whites of the spring onion.

  3.  Wash the chopped spring onion thoroughly to remove all the soil and dirt . 

   4. Drain and add the chopped spring onions to a pressure cooker along with the soaked chickpea. Add 1 1/2 cup of water and cook for 1 whistle.

  5. In a sauce pan heat oil and add cumin seeds to it. Once the seeds crackle add asafoetida , followed by turmeric powder , red chilly powder and roasted peanut powder.

  6. Stir fry the spices on low flame for 1/2 minute or so and add the cooked spring onion along with the water it is cooked in. Stir well. Add more 1/2 cup water at this stage if desired.

  7. Add salt and let the curry boil. Now simmer and allow the curry to cook for another 4-5 minutes before putting off the flame.

  8. Serve the delicious kandyachi pathichi bhaji with jowar roti , salad and some papad.

 For more curry recipes from the Maharashtrian Cuisine , do check my posts on


  1. Such a lip-smacking curry. A traditional delight. Would love to give it a try :)

    1. Hi Ravneet
      Thank you for your kind words. Do try out and let me know how it turned out to you. Happy Cooking :)

  2. cool.. I am going to try this. I have an onion lover in the house.

    1. Glad to know Seema doraiswamy. Looking forward for your feedback.

  3. Thanks, tried today with some improvisations as persupplies, came out good. Used roasted Chana daal, steamed some broccoli with Kanda paat,used peanut butter.