Soak 200 grams of kabuli chana (chickpeas) overnight in water. Drain and pressure cook with 1.5 cups of water and 1/2 teaspoon of salt for 4-5 whistles or until soft. Drain and keep aside.
In a pan, heat 2 tablespoons of oil. Add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida (hing), and 1 finely chopped green chili. Sauté for a minute.
Add the cooked kabuli chana, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of amchur (dry mango powder), and salt to taste. Cook for 5-7 minutes, mashing some chana with the back of a spoon. Let the mixture cool.
In a bowl, mix 2 cups of maida (all-purpose flour), 1/4 cup of sooji (semolina), 1/2 teaspoon of salt, and 4 tablespoons of oil. Knead with water to form a firm dough. Cover and let it rest for 20 minutes.
Divide the dough into 10-12 equal portions. Roll each portion into a small circle, place a spoonful of the chana filling in the center, and seal the edges to form a ball. Flatten the ball slightly.
Heat oil in a deep frying pan. Deep fry the kachoris on medium heat until golden brown and crispy. Drain on paper towels.