Take a wide deep utensil. Add both the flours and salt and mix it.

Make a well in the center and pour oil/ghee in it.

Mix the oil with flour and rub with your hands softly so that oil is uniformly mixed with flour.

Using as little water as you can make a dough.

The dough should not be as hard as that for poori or as soft as that for roti.

Cover the dough and keep aside for 15 minutes.

Peel and roughly mash the potatoes.

Heat oil in the pan. When it's hot add fennel seeds and nigella seeds.

Sauté chopped onions and green chilies.

Add all the spices, salt, and potato.

After cooking for a minute switch off the flame.

Give everything a good mix. Add chopped coriander leaves.

check the taste and add anything if required.

Take a lemon sized ball of dough. Roll out the dough. Keep a big spoonful of potato-onion mixture in the center.

Fold the dough and roll out again to the desired size.

These kachoris are not rolled out thin as the potato-onion mixture will come out.

Deep fry till brown on both sides.

when you drop the kachori in hot oil wait for it to puff up and then turn it over.

Change the flame to medium-low otherwise, it will not cook properly from inside.

Drain on a paper/kitchen towel to remove excess oil.

Serve hot with imli chutney, mint chutney and a steaming cup of hot tea :-)