Soak the split black gram in water for 4-6 hours or preferably overnight and make a coarse paste of the soaked daal along with green chilies.
In a bowl mix flour with the fennel seed powder, asafetida, dry ginger powder, red chili Powder, dry mango powder, coriander powder, and salt.
Now add the black gram paste to the flour mixture and start kneading. If required add very little water to make a semi-soft dough.
Add ghee to the dough and again knead for a minute or so. Now cover the dough with a damp cloth and keep it aside for 20 minutes. Knead the dough one more time and divide it into 15 equal sized balls.
Heat sufficient oil in a pan. Take a ball and start rolling into a 5” circle and fry it on medium flame until it turns golden brown evenly. Note: Don’t fry the puris on a high flame.