Soak urad dal for 4 hours. Grind the soaked dal to a smooth paste. In a mixing bowl, combine flour red chilli powder, dry ginger powder, fennel powder, coriander powder, asafoetida, salt, and olive oil. Add the urad dal paste and mix well by adding some water. Knead a dough for the puris. Pinch small balls from the dough and flatten them to give the shape of a puri. Heat olive oil in a pan. Deep fry puris. Drain excess oil with a tissue paper. Serve the puris hot with aloo sabzi.