Prepare the Potato Mixture

1. In a large mixing bowl, mash the boiled potatoes until smooth.
2. Add dry mango powder, red chili powder, garam masala, chopped green chilies, dry fenugreek leaves, and salt. Mix well to combine.
3. Dip each bread slice in water briefly, squeeze out the water, and add the bread to the potato mixture. Mix thoroughly to form a smooth dough.

Prepare the Stuffing

1. In a separate bowl, combine the boiled and mashed chana dal, desiccated coconut, chopped cashews, and raisins. Mix well.
2. Shape the mixture into small balls, roughly the size of a small lemon or egg yolk.

Assemble the Kebabs

1. Take a larger portion of the potato mixture and flatten it in your palm. Place a stuffing ball in the center and fold the potato mixture around it to form an oval-shaped patty. Ensure the stuffing is fully enclosed.
2. Roll each kebab in semolina to coat it evenly.

Fry the Kebabs

1. Heat vegetable oil in a heavy-bottomed skillet over medium to high heat (approximately 350°F / 177°C).
2. Deep fry the kebabs until they are golden brown on both sides, turning them gently to ensure even cooking. Fry in batches if necessary.
3. Serve hot with mint chutney, spicy tomato sauce or raita.