35+ Delicious Spring Onion Indian Recipes You Need to Try

Spring onions, also known as green onions or scallions, are a versatile and flavorful ingredient commonly used in Indian cooking.

With their mild, onion-like taste and vibrant green color, spring onions add depth and freshness to a variety of dishes.

They are a rich source of vitamins and antioxidants, making them an excellent addition to a balanced diet.

From savory curries to crispy fritters and even parathas, spring onions can be incorporated into a wide range of Indian recipes.

In this blog article, we will explore over 35 delicious and creative ways to use spring onions in your kitchen.

Whether you are looking for quick snacks, hearty meals, or flavorful sides, you will find a recipe that suits your taste and needs.

Let’s dive into the world of spring onion Indian recipes!

35+ Delicious Spring Onion Indian Recipes You Need to Try

Spring onions are a humble yet essential ingredient in Indian cuisine, offering a unique combination of flavor and nutrition.

The recipes included in this article showcase the versatility of spring onions and how they can be used to enhance both traditional and modern Indian dishes.

From the comforting warmth of curries to the crispy delight of pakoras, there’s no shortage of ways to incorporate spring onions into your meals.

Experiment with these 35+ spring onion recipes and discover how this simple vegetable can elevate your cooking and bring a fresh twist to your everyday meals.

Spring Onion Paratha

Spring Onion Paratha is a delightful variation of the traditional Indian flatbread, where the goodness of spring onions is mixed into the dough for added flavor and aroma. It’s a wholesome and nutritious dish that can be served as breakfast or a light meal with yogurt, chutney, or pickles. The spring onions add a mild, slightly spicy kick, making this dish both delicious and unique. The parathas are soft, flavorful, and easy to prepare.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup finely chopped spring onions
• 1-2 green chilies (optional)
• 1 tsp cumin seeds
• 1/2 tsp ajwain (carom seeds)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Water (as needed to form the dough)
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine the whole wheat flour, cumin seeds, ajwain, turmeric, red chili powder, and salt.
2. Add the finely chopped spring onions and green chilies (if using) to the flour mixture and mix well.
3. Gradually add water to knead the ingredients into a soft, smooth dough. Let it rest for about 15 minutes.
4. Divide the dough into small balls. Roll each ball into a flat disc using a rolling pin. Dust lightly with flour to prevent sticking.
5. Heat a tava or griddle on medium heat. Place the rolled-out paratha on the hot griddle and cook until small bubbles appear.
6. Flip it over and apply a little ghee or oil on both sides. Cook until golden brown spots appear.
7. Serve hot with yogurt, chutney, or pickle.

Spring Onion Paratha is a versatile dish that’s easy to prepare and full of flavors. The combination of spring onions with the spices infuses the paratha with an aromatic and savory taste. This paratha is not only tasty but also a healthy way to incorporate vegetables into your meal. It pairs wonderfully with a variety of dips, making it an ideal dish for any meal of the day, whether as a light breakfast or a satisfying lunch.

Spring Onion and Potato Curry

Spring Onion and Potato Curry is a simple yet delicious Indian curry that combines the mild sweetness of spring onions with the heartiness of potatoes. This dish is lightly spiced, making it a perfect choice for those who enjoy a mild curry with subtle flavors. It’s comforting, nutritious, and pairs well with steamed rice or Indian bread like chapati. The spring onions give the curry a distinct freshness that balances the richness of the potatoes.

Ingredients:

• 2 large potatoes, peeled and cubed
• 1 bunch spring onions, chopped
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2-3 green chilies, slit
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• Fresh coriander leaves for garnish
• Water as required

Instructions:

1. Heat oil in a pan, add cumin seeds, and allow them to splutter.
2. Add finely chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies, cook for 2 minutes until aromatic.
4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes soften.
5. Add the cubed potatoes and mix well. Let them cook for 5 minutes, stirring occasionally.
6. Add the chopped spring onions and garam masala. Stir well and cook for another 2-3 minutes.
7. Pour in enough water to cover the potatoes and bring it to a simmer. Cook until the potatoes are tender and the curry thickens.
8. Garnish with fresh coriander leaves and serve hot with rice or chapati.

This Spring Onion and Potato Curry is a wholesome dish that’s packed with flavors and offers comfort in every bite. The combination of spring onions and potatoes creates a delicate yet satisfying curry, perfect for a light lunch or dinner. The spices enhance the natural sweetness of the spring onions, while the potatoes provide a creamy texture, making this curry a delightful choice for any occasion.

Spring Onion and Chickpea Salad

Spring Onion and Chickpea Salad is a fresh, tangy, and nutritious dish that makes for an excellent side or a light meal. The crispness of the spring onions paired with the earthiness of chickpeas creates a balanced salad that is not only filling but also packed with protein and fiber. Tossed with a simple dressing, this salad is a refreshing option for warm weather or when you’re in need of a healthy, quick meal.

Ingredients:

• 1 can chickpeas (or 1 cup boiled chickpeas)
• 1 bunch spring onions, chopped
• 1 cucumber, finely diced
• 1 tomato, diced
• 1/2 cup fresh coriander leaves, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp cumin powder
• 1/4 tsp black pepper
• Salt to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, chopped spring onions, cucumber, tomato, and fresh coriander leaves.
2. In a small bowl, whisk together lemon juice, olive oil, cumin powder, black pepper, and salt to make the dressing.
3. Pour the dressing over the salad and toss gently to combine all the ingredients.
4. Serve immediately or refrigerate for 15 minutes to allow the flavors to meld.

The Spring Onion and Chickpea Salad is a perfect example of a quick, healthy, and refreshing meal. The blend of fresh vegetables, chickpeas, and zesty dressing creates a vibrant dish that’s light yet satisfying. It’s a versatile salad that can be eaten on its own or paired with a main course. Whether you’re looking for a light snack or a filling meal, this salad is sure to leave you feeling nourished and refreshed.

Spring Onion Rice

Spring Onion Rice is a simple and flavorful rice dish that brings together the fresh taste of spring onions and the aromatic essence of lightly spiced rice. It’s a versatile dish that can be enjoyed as a main course or as a side with curries and dals. This dish is not only easy to make but also a great way to use up leftover rice, transforming it into a tasty, wholesome meal with minimal effort.

Ingredients:

• 2 cups basmati rice, cooked
• 1 bunch spring onions, chopped
• 1 onion, finely sliced
• 1-2 green chilies, slit
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving (optional)

Instructions:

1. Heat oil in a large pan or wok, and add cumin seeds. Let them splutter.
2. Add the finely sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and slit green chilies. Stir for a couple of minutes until fragrant.
4. Add the chopped spring onions and cook until they soften and release their aroma.
5. Sprinkle turmeric powder, garam masala, and salt. Stir to combine the spices.
6. Add the cooked rice to the pan and gently toss to mix everything together. Cook for another 3-4 minutes to allow the flavors to meld.
7. Garnish with fresh coriander leaves and serve with lemon wedges on the side.

Spring Onion Rice is a quick, flavorful, and healthy dish that makes the perfect accompaniment to any Indian meal. The soft rice, combined with the crunchy spring onions, provides a delightful texture and fresh taste. It’s the ideal choice when you’re short on time but still want a satisfying dish that packs a punch in flavor. Whether served as a side or a standalone meal, Spring Onion Rice is sure to be a hit at your dining table.

Spring Onion Pakora

Spring Onion Pakora is a crispy, golden-brown fritter made with a mixture of spring onions, chickpea flour, and spices. This Indian snack is perfect for rainy days or as an appetizer for any meal. The fresh spring onions give these pakoras a light, savory flavor, and the batter provides a satisfying crunch. Paired with a tangy tamarind chutney, these pakoras are an irresistible treat that can be enjoyed with friends and family.

Ingredients:

• 1 bunch spring onions, finely chopped
• 1 cup chickpea flour (besan)
• 1/4 cup rice flour (optional for extra crispiness)
• 1-2 green chilies, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Water (as needed to form the batter)
• Oil for frying

Instructions:

1. In a mixing bowl, combine chickpea flour, rice flour, cumin seeds, coriander powder, turmeric, red chili powder, and salt.
2. Add the finely chopped spring onions and green chilies to the flour mixture. Mix well.
3. Gradually add water, stirring to form a thick batter that holds together when dropped from a spoon.
4. Heat oil in a deep frying pan on medium heat.
5. Drop small spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan.
6. Fry the pakoras until golden brown and crispy, about 4-5 minutes.
7. Remove from oil and place on a paper towel to drain excess oil.
8. Serve hot with tamarind chutney or mint chutney.

Spring Onion Pakoras are an excellent choice for a quick snack that’s both crunchy and full of flavor. The freshness of the spring onions shines through in each bite, and the spiced chickpea batter provides a satisfying crunch. These pakoras are perfect for any occasion, whether it’s an evening snack or a party appetizer. Paired with chutneys, they are sure to please everyone’s taste buds.

Spring Onion Soup

Spring Onion Soup is a light, refreshing, and nutritious soup that features the mild, aromatic flavor of spring onions. This dish is a healthy way to start a meal and is perfect for any season. The soup is simple to prepare, yet its delicate flavor and smooth texture make it a comforting option. It can be enjoyed on its own or with a side of crusty bread for a more filling meal.

Ingredients:

• 1 bunch spring onions, chopped (reserve some for garnish)
• 1 medium potato, peeled and diced
• 1 small onion, finely chopped
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic, minced
• 3 cups vegetable or chicken broth
• Salt and pepper to taste
• 1/2 tsp dried thyme (optional)
• Cream for garnish (optional)

Instructions:

1. Heat butter and olive oil in a large saucepan over medium heat.
2. Add the finely chopped onion and garlic, sautéing until softened and fragrant.
3. Add the chopped spring onions and diced potato. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable or chicken broth and add thyme (if using). Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh spring onions and a drizzle of cream (optional).

Spring Onion Soup is a comforting and nourishing dish that’s ideal for a light lunch or starter. The combination of creamy potatoes and the subtle flavor of spring onions makes this soup both satisfying and delicious. Whether you’re looking for a quick meal or something light yet flavorful, this soup provides a perfect balance of freshness and warmth. It’s simple to make, but the depth of flavor will leave you craving more.

Spring Onion and Paneer Stir Fry

Spring Onion and Paneer Stir Fry is a simple yet flavorful dish that combines soft paneer with the crispness of spring onions. Stir-fried in aromatic spices, this dish makes a quick and nutritious meal or side dish. The sweetness of spring onions perfectly complements the mild and creamy texture of paneer. It’s a great choice for a light lunch, dinner, or even as a snack when you crave something light but satisfying.

Ingredients:

• 200g paneer, cubed
• 1 bunch spring onions, chopped (separate the whites and greens)
• 1 small onion, thinly sliced
• 1-2 green chilies, slit
• 1/2 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 1 tbsp soy sauce (optional for added flavor)
• 2 tbsp oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat and add cumin seeds. Let them splutter.
2. Add the sliced onions and sauté until golden brown.
3. Add the ginger-garlic paste and green chilies, cooking for 1-2 minutes until fragrant.
4. Add the white part of the spring onions, turmeric powder, red chili powder, and garam masala. Stir and cook for 3-4 minutes until the onions soften.
5. Gently add the paneer cubes and stir-fry, making sure the paneer is coated with the spices.
6. Add the soy sauce (optional) and toss everything together for another 3-4 minutes.
7. Finally, add the green part of the spring onions and cook for another minute before removing from heat.
8. Garnish with fresh coriander leaves and serve hot.

Spring Onion and Paneer Stir Fry is a quick, tasty, and healthy option for anyone looking to enjoy a flavorful dish without much preparation. The richness of the paneer combined with the freshness of the spring onions creates a satisfying dish that is full of textures and vibrant flavors. It can be served as a light meal on its own or as a side with chapati or rice. With minimal ingredients and maximum taste, it’s perfect for busy days when you want something healthy and delicious.

Spring Onion and Carrot Pulao

Spring Onion and Carrot Pulao is a colorful and fragrant rice dish that brings together the mild crunch of spring onions with the sweetness of carrots. The combination of these vegetables with fragrant basmati rice makes this pulao a light and healthy meal. Spiced mildly with cumin, garam masala, and a hint of turmeric, this dish is perfect for lunch or dinner, and pairs wonderfully with a variety of curries and raitas.

Ingredients:

• 1 cup basmati rice
• 1 bunch spring onions, chopped
• 1 large carrot, grated
• 1 small onion, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1-2 green chilies, slit
• 2 tbsp oil
• 2 cups water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the basmati rice in water and set it aside to drain.
2. Heat oil in a pan and add cumin seeds. Let them splutter before adding the chopped onions. Sauté until the onions turn golden brown.
3. Add the grated carrot, green chilies, and cook for 3-4 minutes until the carrots soften.
4. Add the chopped spring onions and stir for 2 minutes, allowing them to wilt slightly.
5. Sprinkle turmeric powder and garam masala, then stir to combine all the spices.
6. Add the drained rice and gently mix to coat the rice with the spices.
7. Pour in the water, add salt to taste, and bring it to a boil.
8. Reduce the heat, cover, and cook for 10-15 minutes, or until the rice is fully cooked and the water is absorbed.
9. Garnish with fresh coriander leaves and serve hot with raita or curry.

Spring Onion and Carrot Pulao is a light, healthy, and aromatic rice dish that brings out the flavors of fresh vegetables. The sweetness of the carrots balances the subtle spiciness of the spring onions, creating a beautiful harmony of flavors. This pulao is perfect for days when you need a quick and fulfilling meal. It’s easy to prepare, nutritious, and versatile, making it a great choice for any meal of the day.

Spring Onion and Lentil Soup

Spring Onion and Lentil Soup is a nourishing and hearty soup that blends the earthy flavors of lentils with the mild and aromatic taste of spring onions. This dish is both filling and packed with protein, making it a perfect comfort food for chilly evenings or as a light lunch. The mild spices and smooth texture of the soup make it both soothing and delicious, perfect for anyone looking for a healthy and tasty meal.

Ingredients:

• 1 cup yellow lentils (moong dal)
• 1 bunch spring onions, chopped
• 1 small onion, chopped
• 1-2 tomatoes, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1 tbsp ginger-garlic paste
• Salt to taste
• 4 cups water
• 2 tbsp oil
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the lentils thoroughly and set aside.
2. Heat oil in a large pot, add cumin seeds, and let them splutter.
3. Add the chopped onions and sauté until golden brown.
4. Add the ginger-garlic paste and cook for a minute before adding the chopped tomatoes. Cook until the tomatoes soften and break down.
5. Add the chopped spring onions and cook for 2-3 minutes, allowing them to soften.
6. Add turmeric, coriander powder, red chili powder, and salt. Stir well.
7. Add the rinsed lentils and water. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
8. Use an immersion blender to blend the soup until smooth or leave it chunky, depending on your preference.
9. Garnish with fresh coriander leaves and serve hot with a side of bread.

Spring Onion and Lentil Soup is a comforting, nutritious, and easy-to-make dish that is perfect for any time of the year. The earthy lentils combined with the fresh spring onions and mild spices create a delicious and hearty soup that is both filling and healthy. This dish is great for those looking for a light, protein-packed meal that is also rich in flavor. Whether served as a starter or a main course, it is sure to leave you feeling nourished and satisfied.

Spring Onion Paratha

Spring Onion Paratha is a flavorful, soft, and delicious Indian flatbread stuffed with fresh spring onions and a blend of spices. These parathas are simple to prepare, and they make a perfect accompaniment to curries, dals, or yogurt. The savory taste of spring onions, combined with the crispy, soft texture of the paratha, makes it a popular choice for breakfast, lunch, or dinner. They are best served hot with a side of pickle or a cooling raita.

Ingredients:

• 2 cups whole wheat flour
• 1 bunch spring onions, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Salt to taste
• Water, as needed to make the dough
• Ghee or oil for cooking

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, cumin powder, coriander powder, red chili powder, turmeric powder, and salt.
2. Add the chopped spring onions and green chili (if using) to the flour mixture and mix well.
3. Gradually add water and knead into a soft and smooth dough. Cover the dough and let it rest for 15-20 minutes.
4. Divide the dough into small balls (about the size of a golf ball).
5. Roll out each ball into a flat disc, about 6-8 inches in diameter, dusting with flour as needed.
6. Heat a tawa or skillet over medium heat and place the rolled-out paratha on it. Cook for 1-2 minutes, or until small bubbles appear on the surface.
7. Flip the paratha and cook the other side for 1-2 minutes, then brush with ghee or oil and flip again. Cook until both sides are golden brown and crispy.
8. Serve hot with pickle, raita, or curry of your choice.

Spring Onion Paratha is a versatile and flavorful addition to any meal. The slightly spicy, aromatic spring onions inside the paratha offer a delicious contrast to the soft, golden crust on the outside. Perfect for a hearty breakfast or a fulfilling dinner, these parathas are sure to become a favorite in your kitchen. You can enjoy them with a variety of side dishes, making them an excellent choice for any occasion.

Spring Onion and Potato Tikki

Spring Onion and Potato Tikki is a popular Indian snack made with mashed potatoes and fresh spring onions. These crispy, golden fritters are packed with flavor from a blend of spices and fresh herbs. They are perfect for an evening snack, served with chutney or yogurt. Whether enjoyed as an appetizer or a tea-time treat, these tikkis offer a delightful crunch and a burst of flavors that everyone will love.

Ingredients:

• 2 large potatoes, boiled and mashed
• 1 bunch spring onions, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 1-2 green chilies, finely chopped
• Salt to taste
• 1/2 cup breadcrumbs (optional, for coating)
• 2 tbsp oil for frying

Instructions:

1. In a large mixing bowl, combine the mashed potatoes, chopped spring onions, green chilies, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
2. Mix all ingredients well to form a dough-like consistency.
3. Shape the mixture into small, round tikkis (patties).
4. If desired, coat the tikkis with breadcrumbs for extra crunch.
5. Heat oil in a frying pan over medium heat.
6. Fry the tikkis on both sides for 3-4 minutes each, or until golden brown and crispy.
7. Remove the tikkis from the pan and place them on a paper towel to drain excess oil.
8. Serve hot with tamarind chutney, mint chutney, or yogurt.

Spring Onion and Potato Tikkis are a fantastic snack option that combines the comfort of mashed potatoes with the fresh, crisp taste of spring onions. These tikkis are crispy on the outside and soft on the inside, making them a delightful treat for any occasion. Whether served as an appetizer or a party snack, these tikkis are sure to be a crowd-pleaser. With minimal ingredients and maximum flavor, they are perfect for satisfying those snack cravings.

Spring Onion and Mushroom Curry

Spring Onion and Mushroom Curry is a rich, hearty curry that features the earthy taste of mushrooms and the mild, aromatic flavor of spring onions. Cooked in a creamy tomato gravy and spiced with garam masala, turmeric, and other spices, this curry is a great choice for a satisfying meal. It pairs wonderfully with rice, roti, or naan. The combination of mushrooms and spring onions provides a perfect balance of texture and flavor, making this curry both flavorful and nutritious.

Ingredients:

• 1 cup mushrooms, sliced
• 1 bunch spring onions, chopped
• 1 small onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish
• 1/2 cup cream or coconut milk (optional for a creamy texture)

Instructions:

1. Heat oil in a pan, add cumin seeds, and let them splutter.
2. Add the chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
4. Add the pureed tomatoes, turmeric powder, garam masala, coriander powder, red chili powder, and salt. Cook until the oil starts to separate from the gravy.
5. Add the sliced mushrooms and chopped spring onions to the pan. Stir well and cook for 5-6 minutes until the mushrooms soften and release moisture.
6. Add 1/2 cup water and simmer the curry for 5-7 minutes, allowing the flavors to blend together.
7. If you prefer a creamy curry, add cream or coconut milk and simmer for an additional 2-3 minutes.
8. Garnish with fresh coriander leaves and serve hot with rice or naan.

Spring Onion and Mushroom Curry is a delicious and comforting dish that brings together the flavors of mushrooms and spring onions in a rich, spiced gravy. The combination of earthy mushrooms and the sweetness of spring onions makes this curry unique and delightful. It is a perfect dish for vegetarians or anyone looking to enjoy a hearty, flavorful meal. Serve it with rice or naan for a complete, satisfying meal that’s sure to please.

Spring Onion Raita

Spring Onion Raita is a refreshing and cooling yogurt-based side dish, often served alongside spicy Indian curries and biryanis. The mild heat from the spring onions combined with the smooth, creamy texture of yogurt creates a perfect balance. With the addition of a few simple ingredients like cumin, cilantro, and green chili, this raita not only complements your meals but also helps to soothe the palate. It is a great accompaniment for any Indian meal, offering a burst of flavor and a cooling effect.

Ingredients:

• 1 cup plain yogurt
• 1 bunch spring onions, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 tsp roasted cumin powder
• 1/4 tsp black salt
• 1/2 tsp regular salt (to taste)
• Fresh coriander leaves, chopped (for garnish)
• 1/2 tsp lemon juice (optional)

Instructions:

1. In a mixing bowl, whisk the yogurt until smooth and creamy.
2. Add the finely chopped spring onions, green chili (if using), roasted cumin powder, black salt, and regular salt. Mix well to combine.
3. Taste and adjust the salt and spices if needed. You can also add a little lemon juice to enhance the tangy flavor.
4. Garnish with freshly chopped coriander leaves.
5. Refrigerate the raita for about 30 minutes to allow the flavors to meld together before serving.
6. Serve chilled with biryani, curry, or any spicy dish.

Spring Onion Raita is a deliciously cooling side dish that adds a layer of flavor and balance to any meal. The refreshing yogurt base and the crunch of spring onions make this raita the perfect complement to spicier foods, enhancing their taste and reducing the heat. Whether served with rice, biryani, or grilled dishes, this raita is an easy yet flavorful way to elevate your meals.

Spring Onion and Chickpea Salad

Spring Onion and Chickpea Salad is a healthy, protein-packed salad that combines the mild heat of spring onions with the earthy taste of chickpeas. Tossed in a light lemon dressing with a blend of spices, this salad is both nutritious and delicious. Ideal for a quick lunch or as a side dish to your main meal, it offers a great balance of fiber, protein, and vitamins. The crispness of the spring onions adds a fresh kick, making this salad a refreshing choice.

Ingredients:

• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 bunch spring onions, finely chopped
• 1 medium cucumber, diced
• 1 tomato, diced
• 1/4 cup fresh coriander leaves, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• Salt to taste
• Freshly ground black pepper, to taste

Instructions:

1. In a large mixing bowl, combine the cooked chickpeas, chopped spring onions, diced cucumber, diced tomato, and chopped coriander leaves.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin powder, red chili powder, salt, and black pepper.
3. Pour the dressing over the salad and toss everything gently to coat the vegetables and chickpeas.
4. Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice.
5. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to blend.

Spring Onion and Chickpea Salad is a light yet filling dish that combines the goodness of legumes and fresh vegetables. The combination of crunchy spring onions, creamy chickpeas, and tangy dressing offers a satisfying texture and flavor. This salad is perfect for a healthy lunch, a side dish for dinner, or a refreshing snack. It’s easy to make, loaded with nutrients, and can be enjoyed by everyone looking for a quick, wholesome meal.

Spring Onion Stuffed Paratha

Spring Onion Stuffed Paratha is a variation of the classic stuffed paratha, with a delicious filling made from fresh spring onions and a blend of spices. The paratha is crisp on the outside and soft on the inside, filled with a flavorful mixture that makes every bite a burst of savory goodness. This dish can be enjoyed for breakfast, lunch, or dinner, and is perfect for a wholesome meal. Pair it with yogurt or pickle for an extra kick of flavor.

Ingredients:

• 2 cups whole wheat flour
• 1 bunch spring onions, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 tsp cumin seeds
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• Salt to taste
• Water, as needed to knead the dough
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a smooth, elastic dough. Cover the dough with a damp cloth and set it aside for 15-20 minutes.
2. In another bowl, mix the chopped spring onions, green chili (if using), cumin seeds, carom seeds, garam masala, red chili powder, and salt. This will be your stuffing.
3. Divide the dough into small balls and roll each ball into a small disc.
4. Place a spoonful of the spring onion mixture in the center of the disc and fold the edges over the filling, sealing it completely.
5. Roll out the stuffed dough ball gently into a flat circle, dusting with flour as needed.
6. Heat a tawa or skillet over medium heat. Cook the stuffed paratha for 1-2 minutes on one side, flip it, and cook the other side. Brush with ghee or oil and flip again until both sides are golden and crispy.
7. Serve hot with yogurt, pickle, or a curry of your choice.

Spring Onion Stuffed Paratha offers a flavorful and satisfying experience with every bite. The crispy, golden exterior paired with the aromatic and spicy filling creates a perfect harmony of textures and flavors. This dish is ideal for those seeking a wholesome, tasty meal that is both simple to prepare and hearty enough to serve as a main dish. Whether enjoyed with a side of yogurt or a tangy pickle, it’s sure to be a crowd-pleaser!

Spring Onion and Potato Sabzi

Spring Onion and Potato Sabzi is a simple yet flavorful vegetarian dish, made with tender potatoes and fresh spring onions, sautéed together with aromatic spices. This dish is quick to prepare and can be served with roti, paratha, or rice. The sweetness of the potatoes perfectly complements the mild sharpness of the spring onions, while the spices add a delightful depth of flavor. It’s a comforting and wholesome meal that is sure to please the whole family.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 bunch spring onions, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 tsp amchur (dried mango powder)
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the diced potatoes and sauté for about 5-6 minutes until they begin to soften.
3. Sprinkle in the turmeric powder, red chili powder, garam masala, and salt. Stir well to coat the potatoes with the spices.
4. Add the chopped spring onions to the pan and cook for another 3-4 minutes until the onions soften and become slightly caramelized.
5. Once the potatoes are cooked through and golden, sprinkle the amchur powder for a tangy kick. Mix everything well.
6. Garnish with chopped coriander leaves and serve hot.

Spring Onion and Potato Sabzi is a quick, flavorful dish that brings out the best in simple ingredients. The combination of tender potatoes and fragrant spring onions with aromatic spices makes this sabzi a versatile side dish for any meal. It is light yet satisfying, making it an excellent choice for lunch or dinner. Serve it with roti or rice for a complete and wholesome meal.

Spring Onion and Paneer Stir Fry

Spring Onion and Paneer Stir Fry is a delicious and protein-packed dish, combining soft cubes of paneer (Indian cottage cheese) with crunchy spring onions. Stir-fried with aromatic spices, this dish is simple yet rich in flavor. The lightness of the spring onions paired with the creaminess of the paneer creates a harmonious balance of textures and tastes. It’s perfect as a light main course or side dish, and can be served with naan, roti, or rice.

Ingredients:

• 200g paneer, cut into cubes
• 1 bunch spring onions, chopped
• 1 green chili, finely chopped (optional)
• 1 tsp ginger-garlic paste
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 1 tbsp oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat oil in a pan over medium heat. Add the ginger-garlic paste and sauté until fragrant.
2. Add the chopped spring onions and green chili (if using), and cook until the onions begin to soften.
3. Add the paneer cubes and stir gently to combine. Let the paneer cook for about 4-5 minutes, allowing it to brown slightly on all sides.
4. Sprinkle cumin powder, turmeric powder, red chili powder, and salt over the paneer and onions. Stir well to coat everything evenly with the spices.
5. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Garnish with freshly chopped coriander leaves and serve hot.

Spring Onion and Paneer Stir Fry is a flavorful, quick-cooking dish that combines the creamy texture of paneer with the crunchiness of spring onions. The spices add a warming, savory touch that elevates the simple ingredients into a satisfying meal. This dish is great as a light dinner or a side dish with your favorite Indian bread or rice. It’s easy to prepare, healthy, and packed with flavor.

Spring Onion Pulao

Spring Onion Pulao is a fragrant and flavorful rice dish made with basmati rice, spring onions, and aromatic spices. The spring onions impart a delicate sweetness, which complements the savory spices, making it a great dish to serve on its own or as a side to curries or kebabs. This dish is quick to prepare and makes for a wonderful lunch or dinner option. It’s light yet satisfying, and the natural flavors of the ingredients shine through in every bite.

Ingredients:

• 1 cup basmati rice
• 1 bunch spring onions, chopped
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 2 green cardamom pods
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 1 tbsp ghee or oil
• 2 cups water
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 20-30 minutes and then drain.
2. Heat ghee or oil in a large pan over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Let them sizzle for a few seconds.
3. Add the chopped spring onions and sauté until they soften and become translucent.
4. Stir in the drained rice and sauté for 2-3 minutes, allowing the rice to absorb the flavors.
5. Add the turmeric powder, garam masala, and salt. Mix well.
6. Pour in the water and bring to a boil. Once the water starts boiling, lower the heat, cover, and cook the rice for about 10-12 minutes, or until the rice is cooked and all the water is absorbed.
7. Remove from heat and let the rice sit for a few minutes before fluffing it with a fork.
8. Garnish with freshly chopped coriander leaves and serve hot.

Spring Onion Pulao is a quick, aromatic rice dish that is both flavorful and satisfying. The sweetness of the spring onions adds a unique twist to the traditional pulao, while the spices provide depth and warmth. This dish is perfect for any occasion, whether it’s a weekday lunch or a special dinner. Paired with a cooling raita or spicy curry, it makes for a complete and delightful meal.

Spring Onion and Carrot Paratha

Spring Onion and Carrot Paratha is a wholesome, nutritious, and flavorful flatbread made with a delicious combination of spring onions and grated carrots. The sweetness of the carrots blends beautifully with the mild heat of the spring onions, while the spices give the paratha a satisfying kick. This dish is perfect for breakfast, lunch, or dinner and can be served with yogurt, pickle, or a curry of your choice. The addition of vegetables makes this paratha a healthy choice for anyone looking to add more veggies to their diet.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup grated carrots
• 1 bunch spring onions, finely chopped
• 1 green chili, chopped (optional)
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• Water, as needed to knead the dough
• Ghee or oil for cooking

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, grated carrots, chopped spring onions, green chili (if using), cumin powder, garam masala, red chili powder, and salt.
2. Gradually add water and knead the mixture into a soft, smooth dough. Cover the dough with a damp cloth and set it aside for 15-20 minutes.
3. Divide the dough into small balls and roll each ball into a flat disc, dusting with flour as needed.
4. Heat a tawa or skillet over medium heat. Place the rolled paratha onto the hot pan and cook for 1-2 minutes on each side. Flip the paratha, brush it with ghee or oil, and cook until both sides are golden and crisp.
5. Serve hot with yogurt, pickle, or curry of your choice.

Spring Onion and Carrot Paratha is an excellent way to incorporate vegetables into your meal without compromising on taste. The soft, flavorful parathas are a hit with both kids and adults, offering a delightful combination of textures. This dish is both satisfying and nutritious, making it an ideal breakfast or lunch option. Whether served with a side of cooling yogurt or a spicy curry, it will be a family favorite.

Spring Onion and Cabbage Pakora

Spring Onion and Cabbage Pakora is a crispy, savory fritter made by deep-frying a mixture of chopped spring onions, shredded cabbage, and chickpea flour (besan). It’s spiced with cumin, turmeric, and garam masala, giving it a flavorful and aromatic taste. These pakoras are perfect for tea-time snacks or appetizers, and their crispy exterior and soft interior make them a delightful treat. Pair them with a mint chutney or tamarind sauce for an added burst of flavor.

Ingredients:

• 1/2 cup chickpea flour (besan)
• 1 bunch spring onions, finely chopped
• 1 cup cabbage, finely shredded
• 1-2 green chilies, chopped (optional)
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• Water as needed to make the batter
• Oil for deep frying

Instructions:

1. In a large mixing bowl, combine the chickpea flour, chopped spring onions, shredded cabbage, green chilies (if using), cumin powder, turmeric powder, garam masala, red chili powder, and salt.
2. Add water little by little, mixing until a thick batter forms that holds the vegetables together.
3. Heat oil in a deep pan or wok over medium heat. Drop spoonfuls of the batter into the hot oil, carefully turning them to ensure they cook evenly.
4. Fry the pakoras until they are golden brown and crispy, about 3-4 minutes. Remove from the oil and drain on paper towels.
5. Serve hot with mint chutney or tamarind sauce.

Spring Onion and Cabbage Pakora is a crunchy, savory snack that is perfect for any occasion. The blend of spices and the crispy texture make these fritters irresistible. Whether served as an appetizer, snack, or side dish, they are sure to be enjoyed by everyone. The combination of spring onions and cabbage gives these pakoras a unique flavor, making them a standout addition to your snack repertoire.

Spring Onion and Tomato Curry

Spring Onion and Tomato Curry is a light and flavorful vegetarian curry that highlights the sweetness of spring onions and the tanginess of tomatoes. This curry is quick to prepare and packed with flavors from the fresh ingredients and aromatic spices. The rich tomato base combined with the crunch of spring onions creates a satisfying dish that can be served with roti, rice, or paratha. It’s a great choice for a comforting meal that’s easy to make and full of wholesome ingredients.

Ingredients:

• 1 bunch spring onions, chopped
• 2 medium tomatoes, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste
• 1 tbsp oil
• 1/2 cup water
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat oil in a pan over medium heat and add cumin seeds. Let them splutter.
2. Add the chopped spring onions and sauté until they soften and turn slightly golden.
3. Add the chopped tomatoes to the pan and cook until they turn soft and mushy.
4. Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook for 2-3 minutes until the spices release their aroma.
5. Add water to the curry, stir well, and bring it to a simmer. Let the curry cook for another 5-7 minutes to allow the flavors to combine.
6. Garnish with chopped coriander leaves and serve hot with rice or roti.

Spring Onion and Tomato Curry is a simple yet flavorful dish that is both light and satisfying. The tangy tomatoes and sweet spring onions come together beautifully in this aromatic curry, offering a balance of flavors that will enhance any meal. Quick to prepare and easy on the palate, this curry is perfect for a weekday dinner or a casual meal with family and friends.

Note: More recipes are coming soon!