Preparation Time: 30 minutes
Mix the whole wheat flour, all-purpose flour (if using), oil, and a pinch of salt. Gradually add water and knead into a soft. Cover the dough with a damp cloth and let it rest for 30 minutes.
Wash the chana dal thoroughly and cook it in a pressure cooker with enough water until soft (about 2-3 whistles). Once cooked, drain the water completely and mash the dal to a smooth consistency. In a pan, add the mashed chana dal and jaggery. Cook on low heat, stirring constantly, until the mixture thickens and leaves the sides of the pan. Add cardamom powder, nutmeg powder, and saffron strands (if using). Mix well and let it cool.
Divide the dough and puran (filling) into equal portions. Take one portion of the dough and roll it into a small circle. Place a portion of the puran filling in the center of the dough circle. Gently bring the edges of the dough together, sealing the filling inside. Pinch off any excess dough. Roll the stuffed dough ball gently into a round disc (like a paratha), being careful not to let the filling spill out.
Heat a tawa (griddle) over medium heat. Place the rolled puran poli on the tawa and cook on one side until small bubbles form. Flip the poli and apply ghee on the cooked side. Flip again and apply ghee to the other side. Cook until both sides are golden brown and crisp. Remove from heat and serve warm with a dollop of ghee. Enjoy your puran poli with ghee or as a sweet accompaniment to your meal!
