Take a mixing bowl and add all-purpose flour and salt.

Add oil or ghee and mix it well with the flour.

Gradually add water and knead until you get a soft dough.

Cover the dough with a cloth.

Let it rest for 15–20 minutes.

Heat a small pan with 1 tablespoon oil.

Add cumin seeds and let them crackle.

Add chopped onion and sauté until soft.

Add mashed potatoes and boiled chickpeas.

Mix in red chili powder, turmeric powder, garam masala, chaat masala, and salt.

Cook the mixture for 2–3 minutes while stirring.

Add green chili and fresh coriander.

Turn off the heat and allow the filling to cool completely.

Divide the dough into small equal balls.

Flatten each ball using your fingers or a rolling pin.

Place 1 tablespoon of filling in the center.

Bring the edges together and seal the dough properly.

Gently flatten the stuffed ball to form a round kachori.

Heat oil in a deep frying pan over medium heat.

Carefully place the kachoris in the hot oil.

Fry them on medium heat to ensure even cooking.

Turn occasionally until they become golden brown and crispy.

Remove the kachoris and place them on paper towels to remove excess oil.