Onion stalks are another seasonal delicacy that has flooded the local markets in Orissa these days. These crunchy greens are great as a stir fry ( with some potatoes ) or as baras/fritters ( pithau bhaja ). Moreover they are quite easy to prepare. Read on the recipe:
Preparation Time - 15 mins
Ingredients - onion flower stalks/piaja sandha (500 gms), 1 1/2 tsp red chilli powder, 2/3 cup raw rice(for making pithau), 4-5 tbsp besan/gram dal flour, garam masala/meat masala ( 1/3 tsp), cumin powder (2/3 tsp), salt to taste, 4 tbsp oil.
Preparation - Soak the raw rice for 3-4 hours. Wash and grind into a smooth paste (this is called pithau).
Wash and chop the onion flower stalks into small pieces. Remember to discard the flowers.
Transfer into a mixing bowl. Add the rice paste, besan, salt, cumin powder, red chilli powder and garam masala/meat masala. Mix thoroughly into a dough without adding any water.
Cooking - Heat a non-stick frying pan. Drizzle with 1-2 tbsp oil.
Divide the dough into 10 equal portions. Put each portion on the pan and spread a little with your fingers. Repeat with the remaining portions. ( I made the fritters in 2 batches )
Cook till a little reddish brown and crisp .Then flip over and cook on the other side as well.
Remove from pan and serve hot with rice or just by itself.
Note - This recipe is also prepared with spring onion greens. In that case the besan is usually skipped and only pithau is used.
Preparation Time - 15 mins
Ingredients - onion flower stalks/piaja sandha (500 gms), 1 1/2 tsp red chilli powder, 2/3 cup raw rice(for making pithau), 4-5 tbsp besan/gram dal flour, garam masala/meat masala ( 1/3 tsp), cumin powder (2/3 tsp), salt to taste, 4 tbsp oil.
Preparation - Soak the raw rice for 3-4 hours. Wash and grind into a smooth paste (this is called pithau).
Wash and chop the onion flower stalks into small pieces. Remember to discard the flowers.
Transfer into a mixing bowl. Add the rice paste, besan, salt, cumin powder, red chilli powder and garam masala/meat masala. Mix thoroughly into a dough without adding any water.
Cooking - Heat a non-stick frying pan. Drizzle with 1-2 tbsp oil.
Divide the dough into 10 equal portions. Put each portion on the pan and spread a little with your fingers. Repeat with the remaining portions. ( I made the fritters in 2 batches )
Cook till a little reddish brown and crisp .Then flip over and cook on the other side as well.
Remove from pan and serve hot with rice or just by itself.
Note - This recipe is also prepared with spring onion greens. In that case the besan is usually skipped and only pithau is used.
