Prepare the Chana Dal Stuffing: Drain the soaked chana dal and pressure cook it with enough water and ½ tsp salt for 3-4 whistles until soft but not mushy. Drain excess water and mash the dal (use a masher or the back of a spoon).

Heat 2 tsp of oil in a pan. Add cumin seeds and let them splutter. Add asafoetida and grated ginger, sauté for 30 seconds. Stir in the mashed dal, red chili powder, and salt (if using). Cook on medium heat for 4-5 minutes, stirring to remove moisture until the mixture comes together and is dry enough to stuff. Cool completely.

Prepare the Dough: In a bowl, mix all-purpose flour, salt, and ghee/oil. Rub together, then knead with water into a firm yet smooth dough (stiffer than chapati dough to hold the stuffing). Cover and rest for 30 minutes.

Assemble the Pooris: Divide the dough into lemon-sized balls. Flatten one ball slightly, place 1-2 tsp dal stuffing in the centre. Seal the edges by bringing them together and pinching shut. Gently flatten with your fingers, then roll into 4-5 inch circles (dust with flour to prevent sticking). Roll carefully to avoid tearing.

Fry the Pooris: Heat oil in a deep kadhai over medium-high heat. Test by dropping a small piece of dough—it should sizzle and rise. Gently slide in a puri. Press lightly with a slotted spoon to help it puff. Fry until golden on both sides (1-2 minutes per side). Drain on paper towels. Repeat with the remaining pooris.