Heat oil in a pan and add asafoetida.

Saute for a few seconds, then add cumin seeds and saute until brown.

Add ginger paste, garlic paste, red chili powder, and onions.

Saute until onions are slightly brown and translucent.

Add amchur powder, fennel seeds, kalonji, coriander powder, crushed black peppercorns, and garam masala.

Mix well.

Add kasuri methi and chopped coriander.

Mix again and let the mixture cool.

Add salt just before stuffing.

Sieve maida, wheat flour, and baking soda into a bowl.

Make a well in the center, add sizzling hot oil and salt.

Mix well with a spoon.

Add sufficient water and knead the dough.

Cover the dough with a clean kitchen towel for about 20 minutes.

Grease your palms and make small balls of the dough.

Flatten the balls and shape into small cups.

Place some of the onion filling in the center and gather all the edges and seal.

Flatten the kachoris with your hands.

Heat oil in a heavy-bottomed pan.

Add the kachoris one by one and fry them from both sides until golden and crispy.

Remove on an absorbent paper.

Serve with Dhaniya Pudina Chutney and Date and Tamarind Chutney.