Wednesday, 16 May 2012

You're Invited - Ashwini Deshpande ~ peethrperu​n Kandyachya bhaji che parathe--S​pring Onion I Chickpea Flour Bhaji/Subj​i Paratha/Fl​atBread

Made n Enjoyed
Hello readers,
You're Invited !
The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise.

So how it will work ?

I will invite you food bloggers and publish Guest Posts by you on JCO. It would be fab if you invite your fellow bloggers to also write posts for JCO so please feel free to do so and don't be shy!

Did you guys like our last guest post by Sutupa Ghosh ? If yes, then I am optimistic you will like this guest post too.  Today our second guest is Ash from Bollywood !!!! yeahhhhhhhhhhhhh..we have Ash guys are thinking Ash and Cooking aur woh bhi Bollywood ki ? Ho hi Nahi Sakta ...!
I know you all are absolutely right...was just JOKING :))
Let me introduce to you our second guest Ashwini Deshpande of Indulge-ashscorner .
With love I call her Ash !!!! She is from the State of Maharashtra, India, currently based in the USA with her lovely family. Her blog is really an indulgent corner for us guys...her blog has so many mouthwatering and delightful recipes, from Authentic Indian to Western and fusion delights, from  Maharashtrian favourites to cake mania..I don't have enough words to describe her cooking excellency must visit her page and see it your self...

Over to Ash from Bloggywood :)

Jags Ben as I call her is a dear blogger who I came to know recently through FB. I was drawn to her blog due to its screen presence, awesome food and easy to make gujju recipes. I was super thrilled when she asked me to do a a guest post for her. Being new in this game, I was lost, as to what I would do that she has not yet done I came across this. As this is  A Moms day Week, I am posting a recipe that My dear mom always made. She mad this Subji a lot.. But being a MOM today, I am always in search of extra time and less efforts recipes. I turned  the leftover bhaji/subji into parathas.

Peeth perun bhaji is a type of preparation that can make any Maharahstrian go weak in his knees. The peak of the ultimate comfort food, is what it is for me. This is a way of making any green leafy vegetable most common used  are spring onions, or radish leaves with chickpea flour or besan. Capsicum is also used for some added variation. Peeth perun is a technique where the flour is incorporated into the vegetable after it sweats a bit.This is ready in very few minutes and take no time. So if you have less time and need to use up those radish leaves, make this today,. But there is one caveat. The amount you start with and the amount you end with will be very dicey. This is ideal when you just need to add one more side to your platter or better when you simply need to supplement the veggie of the day, make this. This is  a dry preparation and goes well with dal rice and bhakri or roti or any flat bread.

I was very picky eater and choosy when it came to food. I was not very willing to try new foods, new ways of cooking and always liked food at my friends place better than what my Mom made. I am amazed at how good my boys are who do not ever say that my friends mom cooks better than you ma. I was not the case for sure. For me the grass was always greener on my friends lawn. I am sorry for the pesky kid I was Mom. Some things however I did enjoy at my home was this bhaji/subji. I try to get the taste my mom gets, but am not there yet. I use her recipe to the T but still its  a miss at times. My mom always made this peeth eprun bahji using spring onions, radish leaves and capsicum to name  a few, when we were traveling in trains on long journeys and as this made meals a less messy. She made wraps form pooris or phulkas and stuffed them with dry subji's most times it was this subji. Only if she knew that what she called as poli-folds was todays kathi rolls, she would have been a famous chef. The next post will be the innovation I did with this subji, But for now, lets see how to go about making this.

You will need:-For the stuffing/Subji

2 bunches spring onions, after you clean them and chop them, they should fill approx 2 cups.
We get 3-4 spring onions in one bunch.
2-3 tbsp besan/chickpea flour
Again this will depend on how much water the onions give out.


2 tbsp Oil
1 tsp mustard/rai seeds
1/2 tsp Cumin/jeera
1/2 tsp carom/ajwain seeds
1tspn Turmeric
1 pinch hing/asafoetida
Salt to taste
Sugar a pinch, Optional
In a wok, heat the oil till hot, then add the mustard seeds, let them splutter then add the jeera, ajwain and let that sizzle for one second, then add the turmeric, hing and the chopped onion springs, cover and let it wilt and sweat the water out, reduce the heat to low. Add in the salt, sugar and let it sweat a bit. You will need to add a bit more salt than regular as we will be adding besan. Once the salt is incorporated and the onions are wilted well, add in the besan spoon by spoon. The quantity of the besan will depend on how much water the onions have given out. Adding spoon by spoon helps in judging how much flour would be needed. Once the mixture looks wet and the onions get covered with the flour, stir it well and cover and let cook for 5 minutes, on low heat. After 5 mins, stir once and see if the flour is cooked, if not let it cook covered for  2 minutes. The subji will stick to the pan, use more oil if needed, or use non stick pan to cook. I like the burnt scrapping so I let it stick before scrapping it into a serving bowl. The peeth perun bhaji is ready for your loved ones.
For cover;
1 cup whole wheat flour
1 tsp salt
1 tbsp oil
water as needed to knead into a soft dough
For cover;
1 cup whole wheat flour
1 tsp salt
1 tbsp oil
water as needed to knead into a soft dough
In a bowl, mix the oil and salt and water and knead into a soft pliable dough.
Make equal size balls of the dough and stuffing. Roll a small ball/poori and stuff the stuffing and close the ends, dust some flour and roll into  a roti/paratha of about 5-7 inches in diameter. Heat  a skillet/tawa and roast it while applying some oil/ghee/butter on both sides. Enjoy with some ketchup/yogurt/pickle or chutney of your choice.

Have a great day everyone..I hope you'll like my dish.
Love and Peace

Thank you Ash for this nostalgic recipe. I am definitely going to try this recipe tomorrow, can't wait, the same thoughts must be coming into our readers' mind too ! Come on guys why wait ? Just put your apron, try this recipe and let us know :)

It's an honor to have you on JCO !!


  1. Spring onions in stuffing thats is new to me... Will surely try it out. thanks for the recipe Ash. Jag as usual your rocking :-)

  2. Very interesting and delicious paratha..Excellent guest post.

  3. Great event Jags... Loved the recipe!

  4. spring onion in the stuffing, cool idea!

  5. What an innovative dish, looks Delicious. Good work Jag on sharing your blog platform to these awesome guest posters.


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