Soak washed urad dal overnight. Drain out the water. In a pan on low flame, roast fennel seeds, cumin seeds and heeng till it gives out aroma. Make its coarse powder using mixer.

In mixer add 1 Tbsp water and soaked dal. Prepare the coarse paste of dal. In a separate pan, on medium flame, add 1 Tbsp oil and 2 tsp ginger garlic paste. Saute it. Take 2 Tbsp of dal paste aside (to be added in flour later) and add rest of them in the pan.

Add 1 tsp salt, 2 tsp of fennel-cumin-heeng powder prepared earlier. Mix everything well and roast for 2 mins.

Take wheat flour in a bowl. Add 1 tsp salt, 2 tsp of fennel-cumin-heeng powder, 1 tsp ginger-garlic paste, sugar and 1 Tbsp oil.

Add dal paste kept aside earlier. Mix everything well.

Use water to prepare normal dough. Take small portion from dough, make it bowl-shaped. Stuff it with urad dal paste.

Using rolling pin, give shapes of poori. Add oil in a kadhai and fry pooris on medium to high flame. Serve it with halwa, chana-aloo sabzi or anything else of your choice.