Mix the flour, ghee or oil, salt, baking powder and ajwain in a wide bowl.Add water gradually to make a smooth firm dough.Knead for 2 to 3 minutes adding 1 tsp more oil. Cover and set aside to rest.Divide the dough into 20 equal lemon sized balls to make 10 kachoris. Two balls are required for each kachori.

For the filling assemble all ingredients. Mince the boneless chicken strips in a mixer grinder along with vinegar. Add salt to taste and set aside for half hour.Then add turmeric and red chilli powder, blank pepper powder, meat masala and garam masala. Heat oil in a pan and sprinkle cumin seeds.When they sizzle, add half crushed green cardamoms and bay leaf.Add chopped onion and saute for 1 minute.

Add chopped carrot and pinch of salt and fry in low flame for 2 minutes. Add chopped bell pepper and stir fry.Add mashed potato and continue frying till partially cooked. Set aside and heat 1 tbsp oil.

Add minced chicken keema,ginger garlic paste, and rest of the masalas.Add 1 cup water and cook chicken keema till water evaporates.Add the stir fried vegetables and mashed potato. Cook till chicken keema,vegetables and mashed potato are well.combined.

Add meat masala, garam masala powder, chopped green chillies and chopped coriander. Toss to mix well.The chicken keema filling is ready.Set aside to cool.

Roll out each ball into a thin circle with a rolling pin.Smear water around the edges.Place a scoop of filling in the centre. Roll out another thin circle and place on top to cover the filling.Press the edges and twist around as shown.

Repeat until all kachoris are done.Heat oil in a pan or wok until it is medium hot.Fry the kachoris in batches in low to medium heat flipping them till crispy and golden brown on both sides. Serve hot with fried green chillies and tomato sauce or chutney of your choice.