Rinse and pressure cook chana dal until soft. If cooking in traditional cooker, cook for 5 to 6 whistles. If cooking in instant pot, pressure cook for 10 mins.

While the dal cooks, make the dough by mixing together flour, salt, turmeric and ¾ cup water. Make a soft dough adding more water as needed. Then drizzle oil and knead until all of the oil is absorbed. Cover and rest until the puran/ filling is ready.

When the pressure in the cooker drops, open the lid and strain the dal. Cool slightly and blend the dal to a fine powder or paste.

Add the smooth dal back to the same cooker pot along with jaggery. Begin to cook on a medium heat. Jaggery melts and the entire mixture becomes gooey. If using instant pot, cook on saute mode.

Keep stirring and cook until the puran turns thicker & much of the moisture evaporates.

Then add ghee. Saute until it leaves the pan and becomes thicker. Check step-by-step photos for the consistency. Add cardamom powder and nutmeg powder (optional). Cool this completely.

Divide the dough to 12 equal portions and the puran as well to 12 equal portions. Keep the dough covered.

Take a dough ball and dip it in all-purpose flour. Dust off the excess. Press down in the center spread the dough to a 4 inch cup or disc. You can roll it with a rolling pin or do it with your fingers.

Place the puran in the center and press it down inside. Gently bring the sides over the stuffing by tapping the cup on your other hand & pushing the puran in with your finger.

Bring the edges together and seal them carefully. Flatten the ball and dip it in flour. Dust off the excess. Sprinkle some flour on the rolling area and place the ball. Begin to roll evenly all over without putting pressure.

Roll to a 8 to 9 inch puran poli. Take care not to tear off the covering. If you see the poli becoming too thin in certain places, sprinkle some flour and gently apply it. You can make about 3 to 4 polis before you begin to cook them.

Heat a pan on a medium high flame. When it is hot enough, dust off the excess flour from the puran poli and gently transfer it to the hot pan.

Soon you will begin to see bubbles. Flip it to the other side and cook gently pressing down with a spatula.

Puran poli will puff soon, then drizzle a generous amount of ghee about 1 tsp. Flip it to the other side as well and drizzle more ghee.

Press down with a spatula as needed and cook well until you see golden to light brown spots on it. The edges also should get cooked well.

Transfer to a serving plate and serve with melted ghee or milk. Ensure you smear enough ghee before you stack them.

Serve puran poli with ghee, katachi amti, milk or this badam milk.