In a large bowl, mix the dry ingredients for the dough. Add the oil and rub it into the flour until it resembles a crumbly texture.

Gradually add the cold water and mix until combined. Knead the mixture for about 5 minutes until you achieve a soft, smooth, and slightly sticky dough.

Cover the dough with cling film and let it rest for 30-40 minutes.

For the filling, heat ghee or oil in a large pan over medium heat. Add asafoetida, ginger, chillies, fennel seeds, black pepper, cumin seeds, and grated mango. Stir and cook for about 10 seconds.

Incorporate the remaining filling ingredients and mix thoroughly. Cook for 2-3 minutes until the peas soften and the liquid evaporates.

Use a potato masher to mash the peas into a coarse mixture that holds its shape. Allow the filling to cool completely before dividing it into 10 equal portions and rolling them into balls.

Divide the rested dough into 10 equal pieces and cover them with cling film. If the dough feels sticky, lightly grease your hands with oil without adding more flour.

Take a portion of dough, flatten it in your palm, and place a ball of filling on top. Encase the filling with the dough, pinching and sealing it to ensure there are no gaps.

Gently press the filled dough ball into a thick disc, about 1.5 cm thick, making sure the center is slightly thicker for even cooking. Place the kachoris on a greased tray and cover them.

Heat oil in a wide, deep pan on a very low setting. The oil should be warm, not hot; when you add the kachoris, only small bubbles should form around them.

Fry the kachoris undisturbed until they rise to the surface. Once they do, increase the heat to medium and gently turn them over using a perforated spoon.

Continue frying for about 30 minutes until they are golden and crispy. Remove the kachoris and let them drain in a colander.