Step-by-Step Instructions

1. 1.Prepare Spring Onions

   Finely chop 3 spring onions, ensuring to use both the green and white parts for optimal flavor and moisture.

2. 2.Heat Oil and Temper Spices

   Heat 2 tablespoons of oil in a pan. Once the oil is lightly warm, add 1 teaspoon of cumin seeds and ½ teaspoon of asafoetida. Allow them to crackle to release their aroma.

3. 3.Sauté Spring Onions

   Add the finely chopped spring onions to the pan. Sauté for 2-3 minutes, ensuring they are cooked slightly but still retain their fresh and subtle flavor.

4. 4.Add Dry Spices

   Add ½ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and 1½ teaspoons of coriander powder to the pan. Cook the spices for a short while to remove their raw taste and allow them to blend with the onions.

5. 5.Incorporate Boondi and Salt

   Add 200 grams of salted boondi to the pan along with salt to taste. Mix everything gently, being careful not to overcook the boondi to maintain its crunchy texture.

6. 6.Add Water and Cook

   Pour 2-3 tablespoons of water into the pan. Cook for 3-4 minutes, stirring occasionally, until the boondi absorbs the flavors and softens slightly.

7. 7.Garnish and Serve

   Garnish the Boondi ki Sabzi with 2-3 tablespoons of fresh coriander. Serve hot with roti or paratha for a light and comforting meal.