How to make Boondi aur Spring Onion ki Sabzi -

Boondi and spring onions cooked with bhuna masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boondi (बूंदी), Spring onion greens (हरे प्याज़ की पत्तियाँ)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Boondi aur Spring Onion ki Sabzi checkout Boondi Sev ki Subzi, Boondi Ki Sabzi, Boondi Ki Subzi Hare Pyaaz Ke Saath, Boondi ki Sabzi . You can also find more Main Course Vegetarian recipes like Ekadashi Jeera Aloo Aviyal- Sk Khazana Pumpkin Palak Paneer Vegetable Stew

Boondi aur Spring Onion ki Sabzi

Boondi aur Spring Onion ki Sabzi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Boondi aur Spring Onion ki Sabzi Recipe

  • Boondi 2 cups

  • Spring onion greens 6

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoons

  • Green chillies finely chopped 2-3

  • Bhuna masala 130 grams

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dried mango powder (amchur) 1/4 teaspoon

  • Black salt a pinch

  • Chaat masala a pinch

  • Tomato 1 medium

  • Raw mango peeled 1/2 small

  • Chanachor garam 1/4 cup

  • Salt to taste

  • Juice of ½ lemon

  • Ganthia and finely chopped onion for garnishing


Step 1

Heat oil in a non-stick kadai, add cumin seeds, green chillies and sauté till fragrant.

Step 2

Add bhuna masala, coriander powder, red chilli powder, garam masala powder, dried mango powder, black salt, chaat masala and sauté for a minute.

Step 3

Add 1 cup water and bring it to a boil.

Step 4

Roughly chop spring onion greens and tomato. Finely chop the raw mango. Add all 3 to the kadai and mix well. Add boondi, chanachor garam and mix. Cook for 1-2 minutes.

Step 5

Transfer into a serving bowl and add lemon juice. Garnish with gathia and onion and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.