In a big ball add flour, rava, carom seeds, 3-4 tbsp oil, pinch salt and sugar and mix them very well. When it becomes like bread crumbs then gently add warm water and knead them very well. Make a soft dough and coat the dough with 1/2 tbsp oil and cover them for atleast 60 minutes.

Finely chop the onions, ginger and green chilies. Peel off the skin of the potatoes and boil them. Then mash the boiled potatoes.

In the non stick kadai heat 2 tbsp oil and add cumin seeds and asafoetida. Then add chopped ginger and green chilies and fry them for 30 seconds. Then add chopped onion and fry them until it becomes translucent. the flame should be medium.

Now add salt to taste, 1/2 tbsp turmeric powder, 1 tbsp coriander powder, dry mango powder and mix them very well.

Then add frozen green peas and mix them very well.

Add the mashed potatoes and mix them very well. Finalt add 1/2 tbsp garam masala powder and the switch off the flame. The stuffing is ready.

Finely chop the tomaro or make a fine purey. Finely chop the garlic cloves.

In a bowl add the dry red chilli and add some warm water and keep it aside for 30 minutes. Then remove the seeds and head from the dry red chilli and make a fine paste.

In the kadai heat 3 tbsp oil and add chopped garlic. Fry them for 40 seconds. Then add chopped tomatoes /puree add mix them very well. Aldo add the red chilli paste and mix them very well. The flame should be medium

After 7-10 minutes add salt, 1/2 tbsp turmeric powder, red chilli powder, cumin powder and coriander powder and mix them very well. Cook until the oil separates from the spices. Then add 1/2 cup water and let them boil. In the meanwhile roast the fenugreek seeds and make a powder of them.

After 5 minutes add roasted fenugreek powder and garam masala and mix them. Switch off the flame. The spicy chutney is ready.

Peel off the skin of the mangoes and chop them very well. In the kadai heat 1-2 tbsp oil and add mustard seeds and fennel seeds. Then add the chopped mangoes including their seeds and mix them very well. The flame should be medium.

Then add salt and turmeric powder and mix them very well. After 2-3 minutes add 1/2 cup water and cover with the lid and let them cook. Cook until the mango becomes tender. If required add water.

When the mango becomes mashy and it reaches to desired consistency and sugar powder and mix them very well. This is a sweet chutney so adjust the sweetness according the taste. After 3 minutes switch off the flame. The mango chutney is ready.

After 60 minutes again knead the dough slightly. Now from the dough make ball sized dough and roll/press them to make a flatten shape. Now place 1-2 tbsp stuffing in the middle of the flatten dough and pleat them. Now seal the stuff tightly and pinch of the excess. Again press gently to make a flatten shape.

Preheat the oven at 180℃. Place the aluminum foil on the baking sheet and brush oil on the foil. Then place the kachodi and again brush oil on the kachodi. Bake them for 30 minutes or until they are cooked. In the meanwhile turn them over. Serve them hot with spicy chutney and mango chutney.