First make dough with flour, salt, ghee and water. Knead for 5 minutes until smooth and keep aside.
Meanwhile, you can prepare the stuffing. In a mixer, grind peas, chilli, ginger, salt with little water to a paste.
Heat a pan with oil or ghee and splutter cumin, add asafoetida. Add ground paste, sugar, coriander seeds powder, amchoor powder.
Stir in medium flame to cook this mixture. Once thick and dry, switch off the flame and cool down.
Divide the dough and stuffing into equal sized balls (medium lemon sized). Take one ball of dough, dust and roll into thick disc. Keep the stuffing inside.
Cover it from all sides and gather at top. Seal well and roll again to a ball.
Dust and roll into thick puris.
Heat enough oil in kadai, slide in the rolled puris. Cook in medium flame by gently pressing against oil to let it puff well.
Flip and cook until golden spots appear. Drain in paper towel.