First, dry roast the red chilies, coriander seeds and cumin seeds untils it releases aroma, do not burn it.
Grind it to a coarse powder and reserve.
Drain the water from the soaked urad dal and add it to the blender. Blend the dal to a coarse paste without using any water.
Transfer the ground dal in a large bowl.
Add ground chili-coriander powder, flour, amchoor, 2 tablespoon oil, ginger, salt, fennel powder and heeng. Mix them all well.
Gradually add water to knead the dough.
Knead it well to make tight dough.
Cover the dough with damp cloth and keep it to rest for 30 minutes.
Heat enough oil in a kadhai or deep pan.
Give a one good knead to the dough and divide into 20 equal sized small balls.
Take one ball and roll out into a disc of 4 inches.
When the oil is hot enough, gently slide in the rolled puri and fry it on medium high flame from both sides until puffed golden brown.
Take it out on an absorbent paper. Repeat the same for all the dough balls anf make puris.
Serve them hot and crisp with potato curry or vegetable curry of your choice.