Puran Poli

Wash and pressure cook chana dal with enough water for 3–4 whistles until completely soft. Drain any excess water thoroughly.

While the dal is still warm, mash it well. Add grated jaggery and cook the mixture in a pan over medium heat, stirring continuously for 8–10 minutes until the mixture comes together into a thick, non-sticky mass called puran. Add cardamom powder and nutmeg powder, mix well, and cool completely.

Divide the puran into 8 equal portions and roll each into a smooth ball. Set aside.

Mix whole wheat flour, all-purpose flour, turmeric powder, salt, and oil in a bowl. Add water gradually and knead into a very soft, pliable dough — softer than regular roti dough. Cover with a damp cloth and rest for 20 minutes.

Divide the dough into 8 equal portions. Take one dough ball and flatten it into a small disc. Place a puran ball in the centre.

Bring the edges of the dough up around the puran ball and seal tightly, pinching the top. Gently flatten the stuffed ball with your palm.

Dust lightly with flour and roll out gently into a thin circle of about 18–20 cm diameter. Roll carefully to avoid the filling breaking through.

Heat a tawa over medium heat. Place the puran poli on the tawa and cook for 1–2 minutes until light brown spots appear. Flip and cook the other side.

Apply ghee generously on both sides and cook for another 30 seconds each side until golden and slightly crisp at the edges.

Serve hot with a generous drizzle of ghee and a bowl of warm milk or aamras (mango pulp).