We all know that Onion or Pyaz is an essential kitchen vegetable which is most widely used ingredient. It is loaded with numerous health benefits like vitamin C, B6, iron, folate, and potassium. It also provides relief from cold and flue due to its anti-inflammatory abilities. Using such common and essential ingredient in “Jai Ki Rasoi Se” made “Palak Do Pyaza in Dhaba Style”. This dish can be served with any Indian bread.

1.  6-8 Bunch Finely Chopped Spinach (Barik Kati Palak)
2.  1 Bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves)
3.  1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
4.  1 Tablespoon Ginger Garlic Paste / Adrak Lasoon Paste
5.  10-15 Onion Shallots / Choti Pyaz
6.  5-6 Slit Green Chilies / Kati Hari Mirch
7.  1 Tablespoon Red Chili Powder / Laal Mirch Powder
8.  1 Teaspoon Turmeric Powder / Haldi Powder
9   1 Teaspoon Caraway Seeds / Shahi Jeera
10. Oil – As Per Requirement
11. Salt According to Taste



  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to crackle
  • Now add ginger garlic paste and cook till the moisture from the paste gets evaporates
  • Add onion shallots and mix them. Cover and cook till they become soft or translucent
  • Wash and add the finely chopped spinach, dil leave & green coriander. Mix them well and cook for 2 minutes, by doing this greens will start leaving it moisture which will help in cooking the onion shallots
  • Add all dry ingredients like turmeric, red chilli powder and season it with salt according to the taste. Mix all and cook it on low flame till oil get separated or onion shallots are completely cooked
  • Finely add the slit green chill and mix it and cook it for another minute
  • The dish is ready to be served with any Indian bread

1) 250 gms Musrooms
2) 1 Bunch Spinach leaves
3) 4-5 Tortilla Wraps
4) 3-4 Garlic CLoves
5) 1 Cucumber
6) 1 Capsicum
7) 1 Tablespoon Butter
8) Mayonnaise as required
9) Ketchup as required
10) Salt to taste
11) Black pepper to taste
12) Cheese Slices


* wash and Chop the mushrooms and spinach separately
* Slice the cucumbers and capsicum finely and keep separately
* Heat a pan and add in butter to melt
* Chop the garlic and throw it in butter to release its flavour
* Add in chopped mushrooms and saute till it gets soft
* Add in Chopped Spinach and cook further till leaves wilt off
* Add in salt and black pepper according to your taste, mix well
* In a flat pan, heat up the tortilla wraps on both sides
* In a tortilla wrap, add 1 tablespoon of mushroom spinach mix
* Pour mayonnaise generously and sprinkle salt and pepper if required
* Add cucumber and capsicum slices and wrap the tortilla in a roll
* Roll tightly and slice the wrap in the middle and serve hot!

1) 1 Cup Atta / Wheat Flour – Makes 3 – 4 parathas
2) Salt to taste
3) Water as required
4) Spinach/Palak Chopped
5) Red Chilly Powder
6) Pinch of Ajwain / Carom Seeds
7) Ghee/Clarified Butter as required
8) Garam masala
9) Green chillies chopped


* Add a pinch of salt and 1 teaspoon ghee to Atta
* Knead the flour with water, divide it into 3 parts and keep aside
* Take one part of atta and roll it round with a rolling pin till 5″ in diameter
* Squeeze chopped palak to drain out extra water
* Put palak and green chillies in the center of the rolled dough
* Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour
* Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling
* Bring the edges and join them in centre and press down
* Dust the working place with flour and roll the dough into a 7 – 8″ diameter
* Place it on tawa/griddle and cook both sides for 2 – 3 mins till small brown spots appear
* Then add ghee as required on both sides and cook again for 1 – 2 mins
* Take it off from tava and serve hot
* Serve parathas with mango pickle, plain yogurt, raita or simply with hot tea/Chai