Rinse the chana dal first very well in water and soak for 30 minutes to one hour and then drain the water.
Pressure cook the chana dal for 4 to 5 whistles. If you soak the chana dal, the cooking time will be reduced. Once the pressure settles down on its own, strain the cooked dal. The dal has to be strained well.
Heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder and fennel powder. saute for a few seconds.
Add the chana dal and jaggery. stir and let this puran mixture cook on a low flame till the mixture becomes dry.
Keep on stirring the puran mixture at intervals.
Once the puran stuffing become dry and thick, switch off the flame.
Let it cool and then mash the puran mixture with a potato masher. One can also use your mixer to mash the puran mixture very well. Keep it aside.
Method for preparing the poli dough:
Take whole wheat flour/atta and salt in a bowl mix well.
Add little bit of water and ghee and mix. Begin to knead the dough adding water as required.
The dough should be smooth and soft. Cover and keep aside the dough for 15-20 minutes.
Method for making the puran poli:
Take a medium or large size ball from the dough. roll it 2-3 inches in circumference on a dusted rolling board.
Place a portion of puran mixture in the center of the rolled dough.
Bring the edges together towards the center. Join all the edges and pinch them.
Sprinkle some flour and start rolling the dough.
Make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
On a heated tawa or griddle, spread some ghee. place the rolled poli on the tawa.
When one side gets browned, turn over and cook the other side till you see some brown spots.
Once the second side gets browned, then turn over and apply ghee. If everything is done properly then puran poli will puff up.
Serve hot.
Notes
1. While rolling the poli, be careful... if it breaks a little, then no issues... just add some dry flour to that part and continue making it.
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Ingredients for the puran mixture - sweet filling:
