Introduction

I still remember the day I thought of making this Aloo Pyaaz Aur Palak Kachori for the first time. I had just noticed that every time I uploaded something fried, people absolutely loved it. That gave me the idea — what if I gave the classic Rajasthani onion kachori a twist? So, I decided to wrap that spicy onion-potato filling inside a beautiful green spinach dough. The result was a crisp, flavorful kachori with a lovely color and aroma that instantly reminded me of street-style treats from Rajasthan.

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Ingredients of Aloo Pyaaz Aur Palak Kachori

 

Portion/Servings: 6–7 pax
Preparation time: 5 mins
Cooking time: 60 mins

 

Pounded Masala:

• Coriander seeds – 1 tsp
• Black pepper – ½ tsp
• Saunf (fennel seeds) – 1 tsp

For Stuffing:

• Oil – 1 tbsp
• Pounded masala – 1 tbsp
• Hing (asafoetida) – ½ tsp
• Ginger (chopped) – 1 tsp
• Green chilli (chopped) – 1 tsp
• Onion (chopped) – 2 pcs
• Salt – ½ tsp
• Red chilli powder – 1 tsp
• Potato (boiled and mashed) – 2 pcs
• Citric acid – ¼ tsp
• Sugar – 1 tsp
• Coriander (chopped) – 1 tbsp
• Roasted chana dal powder – 2 tbsp

For Kachori Dough:

• Refined flour – 2 cups
• Ajwain – 1 tsp
• Ghee – 2 tbsp
• Palak puree – ¾ cup

Other:

• Oil for frying

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Instructions of Aloo Pyaaz Aur Palak Kachori

 

Step 1: Preparing the Spices

Dry roast coriander seeds, black pepper, and saunf in a pan on low heat until aromatic. Let them cool slightly and pound them into a coarse masala using a mortar and pestle. This fragrant masala forms the heart of the kachori’s filling. Keep it aside for later use.

 

Step 2: Making the Filling

Heat oil in a pan. Add the pounded masala to the hot oil and sauté briefly to release its aroma. Add hing and stir for a few seconds until fragrant. Add chopped ginger and green chilli and cook lightly. Then add the chopped onions and sauté until translucent and slightly golden. Sprinkle red chilli powder and salt, stirring well. Now add boiled and mashed potatoes, sugar, chopped coriander, citric acid, and roasted chana dal powder. Mix everything thoroughly to form a soft, flavorful filling. Taste and adjust seasoning if necessary. Remove from heat and let the filling cool completely before using.

 

Step 3: Preparing the Dough

In a mixing bowl, combine refined flour, ajwain, and ghee. Rub the ghee into the flour gently using your fingertips until the mixture resembles coarse crumbs. Gradually add palak puree, kneading to form a soft, pliable dough. The dough should be smooth but not sticky. Cover it with a damp cloth and let it rest for a while before shaping the kachoris.

 

Step 4: Shaping the Kachoris

Divide the dough into equal-sized balls. Roll each ball slightly to flatten it into a small disc. Place a spoonful of the cooled potato-onion filling in the center. Carefully fold the edges over the filling, bringing them together at the top, and seal it tightly to form a stuffed ball. Gently flatten it into a disc, ensuring the filling does not spill out. Proper sealing is important to prevent the kachori from breaking during frying.

 

Step 5: Frying the Kachoris

Heat oil in a deep pan over medium heat. Check if the oil is ready by dropping a small piece of dough; it should sizzle and rise slowly. Carefully slide in the stuffed kachoris, frying in small batches. Fry on medium heat, turning occasionally, until they turn golden brown and crisp on all sides. Avoid overcrowding the pan to ensure even frying. Once done, remove the kachoris with a slotted spoon and drain excess oil on kitchen paper.

 

Step 6: Serving

Allow the kachoris to cool slightly before serving. Enjoy them warm with tangy tamarind chutney, spicy green chutney, or aloo sabzi. These Aloo Pyaaz Aur Palak Kachoris are perfect for breakfast, snacks, or festive gatherings.

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About the Recipe

Aloo Pyaaz Aur Palak Kachori is my creative take on the traditional Rajasthani pyaaz kachori. The filling remains true to its roots — spicy, tangy, and full of flavor from crushed coriander seeds, fennel, and black pepper. But the outer layer gets a modern twist with spinach purée, which not only gives it a beautiful green color but also adds freshness and nutrition.

The stuffing is what makes this kachori shine. The roasted spices release a lovely aroma when added to hot oil along with hing, ginger, and green chilies. Chopped onions and mashed potatoes come together perfectly, and a pinch of citric acid balances the flavor beautifully. A small touch of sugar rounds it all off, giving that perfect balance of chatpata taste.

To keep the filling tight and prevent the kachoris from bursting, I always add roasted chana powder or bhuna besan. It binds the onion and potato mixture and ensures the kachoris fry perfectly. The secret to that khasta texture lies in frying them on low to medium heat so they puff up evenly and turn crisp without burning.

In the end, you get a crispy, golden-brown kachori with a vibrant green hue and a spicy onion filling inside — a perfect blend of traditional flavor and modern creativity. Serve it with your favorite chutney or simply enjoy it as is, and you’ll know why this Aloo Pyaaz Aur Palak Kachori is such a hit.

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Cooking Tips

• Always roast the coriander seeds, fennel, and peppercorns before grinding them to bring out their aroma.
• Use good quality hing — it makes a huge difference in flavor, especially in Rajasthani-style dishes.
• Add roasted chana powder or bhuna besan to the filling to prevent it from releasing moisture.
• Ensure the kachori dough is well-moistened with spinach purée; it should be smooth but not sticky.
• Fry the kachoris on low to medium heat. High heat will brown the outer layer too fast and prevent proper puffing.
• Seal the kachori edges tightly; any gap will cause the filling to leak and the kachori to break while frying.
• Let the filling cool completely before stuffing — warm filling can make the dough soft and difficult to handle.

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Pairing Guide

Aloo Pyaaz Aur Palak Kachori pairs wonderfully with tangy tamarind chutney and spicy green chutney. You can also serve it with a bowl of kadhi or aloo sabzi for a complete meal. A glass of chilled chaas or masala chai makes it even more enjoyable. If you’re serving it for breakfast or evening snacks, add some sliced onions and lemon wedges on the side — simple but perfect!

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Frequently Asked Questions

 

1. What is Aloo Pyaaz Aur Palak Kachori?

Aloo Pyaaz Aur Palak Kachori is a crispy stuffed pastry made with a spinach-based dough and filled with a spicy onion and potato mixture. It’s a twist on the traditional Rajasthani pyaaz kachori.

 

2. How is Aloo Pyaaz Aur Palak Kachori different from regular kachori?

The key difference is the spinach purée added to the dough, which gives Aloo Pyaaz Aur Palak Kachori a unique green color and subtle flavor while keeping the traditional spicy filling intact.

 

3. Can I make Aloo Pyaaz Aur Palak Kachori in advance?

Yes, you can prepare the filling and dough in advance. Store them separately in the refrigerator and assemble the kachoris just before frying.

 

4. Why do my Aloo Pyaaz Aur Palak Kachoris burst while frying?

If your filling is too moist or the edges aren’t sealed properly, the kachoris can burst. Always cool the filling and use roasted chana powder to absorb excess moisture.

 

5. Can I bake Aloo Pyaaz Aur Palak Kachori instead of frying?

Yes, you can bake them at 180°C for about 25–30 minutes, though the texture will be slightly less crispy compared to deep-fried ones.

 

6. How can I retain the green color in Aloo Pyaaz Aur Palak Kachori?

Blanch the spinach briefly and blend it with cold water to make the purée. Avoid over-frying; medium-low heat helps preserve the green hue.

 

7. What is the best oil temperature for frying Aloo Pyaaz Aur Palak Kachori?

Maintain a medium-low temperature. If the oil is too hot, the kachori will brown quickly without puffing up properly.

 

8. Can I use other greens instead of spinach for Aloo Pyaaz Aur Palak Kachori?

You can try using methi (fenugreek) or coriander leaves for a different flavor, but spinach gives the best texture and color balance.

 

9. How do I make Aloo Pyaaz Aur Palak Kachori more spicy?

Increase the amount of green chilies or red chili powder in the filling. You can also add a pinch of garam masala for extra heat and aroma.

 

10. What is the best way to serve Aloo Pyaaz Aur Palak Kachori?

Serve Aloo Pyaaz Aur Palak Kachori hot with chutneys or kadhi. It also tastes amazing with a cup of masala tea or as part of a festive Rajasthani thali.

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