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Zingy Spring Onions: Delicious Recipes with a Desi Touch!

Spring onions, also known as hara pyaaz, are those vibrant green stalks that add a delightful crunch and mild onion flavour to our dishes. 

But did you know these humble greens can be the stars of the show?

Today, we'll explore some mouthwatering recipes featuring spring onions, all with a desi twist – a fiery kick from hot sauce!

Spring Onions Recipe

  1. Tandoori Spring Onion Tikka: A Vegetarian Delight

This recipe is perfect for vegetarians who crave smoky tandoori flavours. Here's what you'll need:

  • Bunch of spring onions (around 200 gms)
  • 1 cup hung curd (dahi)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 tbsp lemon juice
  • Salt to taste
  • 1-2 tbsp Naagin The Original hot sauce (depending on your spice preference)
  • Skewers

Instructions:

  1. Wash and pat dry the spring onions. Cut off the root ends and slice them diagonally into two-inch pieces.
  2. In a bowl, whisk together hung curd, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, lemon juice, salt, and hot sauce.
  3. Add the spring onion pieces to the marinade and coat them evenly. Let them marinate for at least 30 minutes, or even overnight for deeper flavour.
  4. Thread the marinated spring onions onto skewers.
  5. You can either grill them on a preheated tandoor or pan-fry them in a hot tawa with a little oil.
  6. Once they have beautiful char marks and are cooked through, serve them hot with a squeeze of lemon and your favourite chutney.

Tips:

  • For an extra smoky flavour, you can add The Original Hot Sauce to the marinade.
  • If you don't have hung curd, use regular curd and strain it through a cheesecloth for a thicker consistency.

  1. Spicy Spring Onion Thepla: A Flavorful Twist on Flatbread

Theplas are flatbreads typically made with whole wheat flour and stuffed with various fillings. This recipe uses spring onions and a touch of Naagin Kantha Bomb sauce for a delightful twist.

Ingredients:

  • 2 cups whole wheat flour (atta)
  • 1/2 cup boiled and mashed potatoes
  • 1 cup chopped spring onions (green and white parts)
  • 1 tbsp chopped coriander leaves (dhania)
  • 1 tsp ginger-garlic paste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds (jeera)
  • Salt to taste
  • 1-2 tbsp Naagin hot sauce (depending on your spice preference)
  • Oil for cooking

Instructions:

  1. In a large bowl, combine the whole wheat flour, mashed potatoes, chopped spring onions, coriander leaves, ginger-garlic paste, red chilli powder, turmeric powder, cumin seeds, salt, and hot sauce.
  2. Add little water at a time and knead into a soft dough.
  3. Make small balls from the dough and roll them out into thin circles.
  4. Heat a griddle or tawa and brush it with oil. Cook the theplas on medium heat, flipping them occasionally, until golden brown spots appear on both sides.
  5. Serve hot with Naagin Kantha Bomb hot sauce.

Tips:

  • You can add other vegetables, like grated carrots or chopped green peas, to the stuffing for extra flavour and nutrition.
  • For a richer taste, you can brush the theplas with melted ghee while cooking.

  1. Spring Onion Raita with a Hot Sauce Kick: The Perfect Accompaniment

Raita is a refreshing yogurt-based dish that complements spicy curries perfectly. This recipe adds a twist with spring onions and a hint of Naagin’s The 65 hot sauce.

Ingredients:

  • 2 cups chilled yogurt (dahi)
  • 1 cup chopped spring onions (green and white parts)
  • 1/2 tsp cumin seeds (jeera)
  • 1 green chili, finely chopped (adjust according to your spice preference)
  • Salt to taste
  • 1/2 tsp hot sauce (optional)
  • Chopped coriander leaves (dhania) for garnish

Instructions:

  1. Whisk the yogurt until smooth.
  2. In a pan, heat a little oil and add cumin seeds. Once they splutter, add the chopped green chili and saute for a few seconds.
  3. Add the chopped spring onions and saute for another minute until they soften slightly.
  4. Let the mixture cool slightly and then add it to the whisked yogurt.
  5. Season with salt and add hot sauce