Soak black gram / moong dal in water overnight and make a coarse paste of the soaked dal along with green chillies.

In a bowl mix flour with fennel seed powder, asafoetida, dry ginger powder, red chilli powder, amchur powder, coriander powder and salt.

Add dal paste to the flour mixture and start kneading it. If required add very little water to make a stiff dough.

Add ghee to the dough and knead for a minute or so.

Cover the dough with a wet cloth and allow it to set for 20 minutes.

Knead the dough one more time and divide it into equal sized balls.

Heat oil in a kadhai .

Roll each ball into 5” pooris and fry it on medium flame till they turn golden brown and puff up.

Drain on a kitchen towel, serve hot with Bedmi Chana Ki Sabzi