Tanvi, cracking almost always comes down to one of four things, and Vikram's one-variable-at-a-time is the correct method.
One - oven running hot. The most common cause by a distance and the easiest to rule out with a cheap thermometer. Two - under-developed macaronage, like Ananya says. Trapped air has to exit and it exits through the weakest point. Three - insufficient skin before baking. In humid Indian conditions the resting times in European recipes are simply too short... you want a shell genuinely dry to a light touch, and that can take a lot longer here. Four - unstable meringue, usually sugar added too fast or a trace of fat in the bowl.
Rule them out in that order. Thermometer first, because if the oven is lying, every other adjustment you make is noise.
And one India-specific note: humidity hits both the rest and the meringue, and it swings by city and season. A recipe that works in a dry month may need a longer rest in a wet one. That's not you doing something wrong.
