Heat 3 tablespoons oil in kadhai, crackle mustard seeds, asaefotida. Add ginger garlic n saute for 1minutes.
Added chili powder, turmeric powder, groundnuts, green chilies, coriander leaves, gramflour and salt . Mix really well. Add little water and cook for 5minutes on low flame.
Take aluminium tray n grease with little oil. Spread mixture on all over tray. Gently tap it on platform. Mixture layer should be 1inch on tray. Refrigerate it for 30minutes.
Now cut it into square shape pieces. Heat oil in kadhai n deep fry all pieces till it done golden brown.
Serve this at tea time with tomato ketchup or green chutney.