Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. When the cumin seeds begin to change colour, add crushed coriander seeds and sauté for half a minute.
Add chopped onions, salt and continue to sauté. When onions are lightly browned add chopped garlic, ginger, green chillies and red chilli powder. Mix and sauté for a minute.
Remove from heat. Set aside to cool. Take refined flour in a bowl. Add the remaining ghee (melted) and salt. Add sufficient water and knead into a stiff dough.
Cover with a moist cloth and rest for fifteen minutes. Divide the dough into twelve equal portions. Apply a little ghee and roll out into small puris. Add chopped coriander leaves to the onion mixture and mix.
Divide into twelve equal portions. Place one portion in the centre of the puri, gather the edges and seal. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin. Prick with a fork.
Similarly prepare other kachoris. Heat sufficient oil in a kadai till hot. Deep-fry the kachoris on high heat till golden.
Drain on an absorbent paper and serve hot.