In a mixing bowl take together 2 cups of maida or all-purpose flour, salt, kasuri methi, chilli flakes and ghee.
With finger tips, mix together everything well to make a crumbly texture. The mixture, if holds between your palm should hold together.
With chilled or cold water, make a stiff dough. No need to knead the dough much, just knead by adding water until it forms a stiff dough. I used about 1 cup of chilled water to make the dough.
Cover the dough and keep aside for at least 15 minutes.
For the stuffing, first heat 1 tablespoon of oil. Temper 1 tablespoon of coriander seeds along with 1 teaspoon each of mustard seeds and cumin seeds.Also add in asafoetida.
Add in 2 chopped onion and saute for a minute or until translucent.
Then add in chopped ginger-garlic and chopped green chillies.
Cook for 1 or 2 minute more and then add in chilli powder, chat masala and salt.
With a couple spoon of water mix and saute spices for few seconds. Then add in 1 medium boiled and mashed potato.
Mix well and cook for a minute. Then add in cheese of your choice.
Mix and cook until cheese gets melted and everything becomes a sticky homogeneous mixture. Remove from heat and transfer to a bowl.
Take the dough and divide into 10-12 portions.
Take a portion, make a round patty using your fingers or rolling pin. The patty should be thick at the centre and thin at the edges.
Place 1 tablespoon of prepared stuffing at the centre.
Give the kachori shape by putting together the edges at the centre and press to seal the stuffing. Press lightly to make a patty.
Like this make all the kachoris.
Heat sufficient oil in a yok/kadai to fry the kachoris.
When the oil is warm place the 5-6 kachoris at a time and fry in medium low heat.
Flip them carefully in between and fry them until light golden brown.
Serve hot or at room temperature with a cup of tea or coffee.
