Heat pan at medium heat and add oil. Add cumin and fennel seeds. When seeds start crackling add green chilly and ginger garlic.
Saute till raw smell of garlic is gone. Now add fine chopped onions and salt. Mix well and cook till onions turn light pink in color.
When onion is light brown in color spread it all over the pan.
Sprinkle gram flour, red chilly powder, coriander powder, garam masala, dry mango powder and sugar.
Mix them well and cook till onions are dry and gram flour is nicely roasted. Now switch off the heat and let this masala cool down for some time.
Now take out the dough and divide it into 8-10 parts. Roll them to balls.
Take one ball, dip it in the dry flour and roll it to a circle.
Apply thin layer of slurry on the rolled chapati and fold it in square shape as shown in video. Do same with all the balls.
Now take one square, dip it in flour and roll it again. Put generous amount of stuffing in the center and fold the opposite sides together.
Now hold the corners and bring them to center and roll them slightly. Press it gently to give kachori shape. Deep fry kachoris on low heat till they are golden brown and crisp.