Heat one tablespoons of ghee in a kadai and add cumin seeds and asafoetida.
When the cumin seeds begin to change colour, add crushed coriander seeds and fennel seeds and sauté for half a minute.
Add chopped onions, salt and continue to sauté for 2 minutes.
When onions are lightly browned add chopped garlic, ginger, green chillies, dry mango powder, garam masala and red chilli powder, mix well and sauté for a minute.
Add 1 big boiled and mashed potato and coriander leaves, stir and mix.
Remove from heat. Set aside to cool.
Take refined flour and wheat flour in a big bowl. Add the remaining ghee (melted) and salt. Add sufficient water and knead into a stiff dough.
Cover with a moist cloth and let it rest for fifteen minutes.
Take a small portion of the dough, apply a little ghee and roll out into small puris. Place one tablespoon of filling in the centre of the poori, gather the edges and seal.
Press gently and pat with hands to flatten the kachori.
Similarly prepare other kachoris.
Heat sufficient oil in a kadai and deep fry the kachoris on low heat till golden in colour.
Drain on an absorbent paper and serve hot with imli chutney, green chutney or launji or aaloo ki sabzi.