Wash the channa and soak it for 8 hours/ overnight
Drain the water completely, transfer into a blender jar.
Add ginger-garlic paste, Kashmiri red chili, asafoetida, salt, blend it coarse paste. (blend it in two batches if you feel the quantity is more)
Transfer the ground paste into mixing bowl, add fennel seeds, onion chopped, coriander leaves chopped, curry leaves. Mix well
Make perfect balls, press it at the palm to make patties.
After oil heated, gently put the patties inside, fry it in medium flame in batches, till it becomes golden brown.