Ingredients

For the filling (Puran):

• 1 cup Chana dal (split Bengal gram)
• 1 cup Jaggery, grated
• 1 tsp Cardamom powder
• 1/2 tsp Nutmeg powder
• 1 tbsp Ghee

For the dough (Poli):

• 2 cups Whole wheat flour
• 1/4 tsp Turmeric powder
• 2 tbsp Oil or Ghee
• Water, as needed
• Ghee for roasting

Instructions

1. Prepare the Puran: Wash and pressure cook the chana dal with 3 cups of water until soft. Drain any excess water.
2. In a pan, cook the dal and jaggery together until the jaggery melts and the mixture thickens. Stir continuously.
3. Once thick, add cardamom powder, nutmeg powder, and ghee. Mix well. Let it cool, then grind it to a smooth paste. Your Puran is ready.
4. Prepare the Poli: In a bowl, mix whole wheat flour, turmeric, and a pinch of salt. Add oil/ghee and enough water to knead a soft, pliable dough. Let it rest for 30 minutes.
5. Assemble and Cook: Take a small portion of dough, flatten it, and place a ball of the puran filling in the center. Seal the edges and roll it out gently into a thin flatbread (poli).
6. Heat a tawa (griddle) and cook the poli on both sides with ghee until golden brown spots appear.
7. Serve hot, generously smeared with more ghee.