Real Puran Poli

Soak the chana daal for 4-5 hours.

Sift the flour, add 1 tablespoon of ghee and salt to taste and mix it well. Knead a smooth dough with water. Cover it with a clean and wet cloth and keep it aside for 20 minutes.

Boil the chana daal in a pressure cooker in 2-3 tablespoons of water. Turn off the flame after 1 whistle blows. (Remove the excess water from the cooker, this water is used to prepare the Katachi Amti/Rassa which is served along with Puran Poli and rice.)

Take the boiled chana daal in one pot and keep that to simmer. Add some jaggery, mix it properly and cook till it forms a thick mixture.

Take the pot out from heat, mix in the cardamom and nutmeg powder to it and mix it thoroughly. Blend this mixture in the grinder especially for the puran.

Make a small ball of the dough, then flatten and stuff 2 tablespoon of puran in it. Seal and press it between your palms (Your puran poli will not break while rolling this stuffed ball with flour. If you do not have Khapar to prepare, you can use the griddle to cook the puran polis prepared with the help of a rolling pin.)

Apply ghee on both sides and fry till it turns brown in colour.