Ingredients:

For the Filling (Puran):

• 1 cup chana dal (split chickpeas)
• 1 cup jaggery (adjust to taste)
• 1/2 teaspoon cardamom powder
• A pinch of nutmeg powder (optional)
• 1 tablespoon ghee (clarified butter)

For the Dough (Poli):

• 1 cup whole wheat flour (atta)
• A pinch of salt
• 1-2 tablespoons ghee
• Water, as needed

Instructions:

Making the Filling (Puran):

1. Rinse the chana dal thoroughly and soak it in water for about 2 hours.

2. Drain the soaked dal and pressure cook it with enough water until it's soft and well-cooked. It should be easily mashable.

3. Once the dal is cooked, drain any excess water and let it cool.

4. Grind the cooked dal in a food processor or blender until it becomes a smooth paste. You can add a few tablespoons of water if needed.

5. In a pan, heat ghee and add the ground chana dal paste. Cook it on low to medium heat while continuously stirring.

6. Add jaggery and continue to cook. The jaggery will melt, and the mixture will become a bit runny initially. Keep stirring until it thickens and turns into a dough-like consistency.

7. Add cardamom powder and nutmeg powder (if using) for flavor. Stir well and remove from heat.

8. Allow the puran to cool completely and then divide it into equal-sized balls. This is your sweet filling.

Making the Dough (Poli):

1. In a mixing bowl, combine whole wheat flour, a pinch of salt, and 1-2 tablespoons of ghee.

2. Gradually add water and knead the dough until it's smooth and soft. It should be pliable but not too sticky.

Assembling and Cooking Puran Poli:

1. Divide the dough into small portions and roll them into balls.

2. Take a portion of the dough and roll it into a small disc on a clean, flat surface. Place a ball of the sweet puran filling in the center.

3. Enclose the filling by bringing the edges of the dough together and sealing it completely.

4. Gently flatten the stuffed ball and roll it into a thin, round flatbread, ensuring that the filling is evenly spread.

5. Heat a griddle or tava over medium heat and place the rolled Puran Poli on it.

6. Cook until one side is lightly browned, then flip and cook the other side with a little ghee until it's golden brown.

7. Remove from the griddle and keep warm. Continue with the rest of the dough and filling to make more Puran Polis.

Puran Poli is traditionally served warm with a drizzle of ghee. Enjoy this delectable Indian sweet flatbread during festivals and special occasions.