For The Dough:
Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
Knead well for 4 to 5 minutes.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
For the onion filling:
Heat 2 tbsp oil in a broad pan. Add asafoetida, cumin seeds, fennel seeds,onions seeds,mustard seeds, and crushed coriander seeds.
Sauté for half a minute. Add gram flour roast for two minutes.Add chopped red onions, salt and continue to sauté.
When onions are lightly browned, add garlic, ginger, green chilies and red chilli powder and dried mango powder.
Mix well and sauté for a minute.
Add boiled potatoes,sugar, and garam masala powder.
Mix well, and try to mash potatoes with the help of a laddle.
Cook for about 3-4 minutes.
Remove from heat. Add 1 chopped white onion, and mix well.Add chopped white and green onions.
Let it cool. Divide the dough into 12 equal portions.
Roll out each portion of the dough into a 2½ diameter circle.
Place 2-3 tbsp of the onion filling in the center.
Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.
Prick with a fork.
Repeat the same process with remaining dough.
Heat oil in a pan over high heat.
Turn the heat to medium-high and deep-fry the kachoris till golden.
Drain on an absorbent paper and serve hot with tamarind chutney,green Chutney and masala Channa.
