2 cups chana dal, soaked in water for 4 – 5 hours

2 cups jaggery (sweetness to be adjusted based on individual’s preferences)

1 ½ cups refined flour (Wheat atta)

½ cup maida ( All purpose flour)

3 tbsp oil

1 tsp cardamom powder

1/4th tsp nutmeg powder

1/4 tsp turmeric powder

6 tsp ghee and 1 cup milk ( optional during serving)

Procedure of Puran Poli:

• Cook Chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
• Add jaggery and cook further and then mash into a soft paste.
• Add cardamom powder, turmeric powder, and freshly grated nutmeg powder and mix well.
• Form 20 balls of equal size and put it aside.
• Mix refined flour, maida and oil. Mix the flour and keep adding water carefully to make a soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of “chana jaggery” mix in the centre and fold the disc from all sides to cover the paste completely.
• Roll the chapathi disc gently on a well-floured board or a clean transparent plastic wrap. If you observe the chana mix coming out  use a little all purpose flour to fill the gap. Roll to the size of 6 to 8 cms.
• Roast each poli on a hot, dry girdle. Do not use oil or ghee initially. Roast both sides well.
• Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.