Mix buckwheat flour, salt, green chilies, and mashed potatoes in a mixing bowl.

Add red chilli powder or pepper powder as per preference and mix well.

Add a little water to knead a soft dough.

Cover the dough and let it rest for 5 minutes.

For the filling, mash the paneer with coriander leaves, red chili powder, black pepper powder, and chopped green chillies.

Optionally add raisins to the paneer filling.

Heat oil in a shallow frying pan.

Take a small ball of dough and flatten it between your palms, making an indent in the center.

Put the paneer filling in the indent and bring the edges together to close into a ball.

Press between your palms to flatten the kachori lightly.

Lightly cover the kachori with dry buckwheat flour on all sides.

Heat oil in a heavy bottomed pan.

Shallow fry the kachoris on medium heat until they are crisp on both sides.

Remove the kachoris and place them on a kitchen towel to absorb excess oil.

Serve hot with chutney.