Soak the mung beans for 4 hours, then drain the water. Grind them with salt, chilies, garlic, and asafoetida without adding water. Add 2 teaspoons of oil, salt, and carom seeds to the flour and knead into a dough for puris.

Heat the oil. Take a portion of the dough and roll it into a small puri. Use a fork to make small holes so the puri doesn't puff up while frying. Spread the mung bean mixture on one side of the puri, then place it in the oil with the mung bean side down. Fry the puri on both sides.

Use a wide-bottomed pan for frying.