Mix all the ingredients for making dough and knead a soft dough with the help of water. Cover it with wet cloth and rest for 15 minutes.
Heat water in a pan and add Peas and when it starts boiling, switch off the flame and cover it with lid. When it cools down grind it coarsely in a mixer and remove it in a mixing bowl.
Heat two tea sp cooking oil in a karahi and add coriander seeds, fennel seeds, carrom seeds, asafoetida and sauté for 30 seconds. Now add salt, red chilli powder, garam masala mango powder and mix well. Sauté for 30 seconds. Now add mashed potatoes, coarsely grinded peas and coriander leaves and saute for 1 minutes. Switch off the flame. Filling is ready. Remove it in a plate.
Take a small portion of dough and make a ball and roll it with the help of rolling pin. Keep 1 tb sp prepared mixture over it and roll the edges by bringing them in the centre making like a tikki. Cover it and press this between your palms and make a puree by pressing with your fingers. Like wise make all the kachori.
Heat oil in a karahi and deep fry kachoris till golden brown.
Serve hot with Aaloo sabji and chutney.
