Heat 2 tbsps oil in a non stick pan.
Add asafoetida and drained moong dal and sauté for 1-2 minutes, crushing the dal slightly with the back of the stirring spoon.
Add coriander powder, cumin powder, chaat masala, ½ tsp red chilli powder and salt and stir till dry.
Transfer into a bowl and set aside to cool.
Place wheat flour in a bowl, add salt, remaining red chilli powder, ginger paste, coriander leaves and 1 tbsp oil and mix.
Add sufficient water and knead into a stiff dough.
Rest the dough covered with a damp cloth for about 15 minutes. Heat sufficient oil in a kadai.
Divide the dough into lemon sized portions and roll into balls.
Roll out into small puris and place a little of the dal stuffing in the centre.
Gather the edges and seal. Dust with dry flour and roll out into small thick puris.
Slide the puris into hot oil and deep fry till golden and crisp.
Drain on absorbent paper and serve hot.