1. Boil potatoes in a pressure cooker. Let it cool and then mash or either grate them uniformly.
   
2. In a large bowl take flour and semolina, add salt, and oil and mix well with hands.
3. Knead a soft dough with lukewarm water (like the one for making chapattis). Cover and keep aside for half an hour.
4. Heat oil in a small kadhai (wok). Add cumin seeds in oil. When cumin seeds crackle, add coriander powder, green chili, ginger, salt, and potato. Stir fry for 2-3 minutes.
5. Make lemon sized balls from the dough. Place one ball on your palm, flatten with fingers. Gently press the center of the kachori with your thumb, add 1 to 1 ½ teaspoon of potato filling and seal the ends in shape of a Kachori. Press between palms. Roll gently with a rolling pin. Make all kachoris in this fashion.
6. Heat oil in a kadhai for deep frying. Deep fry kachoris on medium flame. Turn while frying till they turn brown on both sides.
7. Place kachoris on a napkin on a plate. Fry all kachoris. Let it cool before you pack in Tiffin
   

Another option is kothimbir/ coriander wadi. Its a platterful of spices and flavours.

For Kothimbir Wadi click here