Puran poli

Wash and boil chana dal with little water.

Drain and coarsely grind with a grinder.

Heat a pan. Add dal paste, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well.

Cook, stirring all the time till dry.

Remove from heat and cool. This is the stuffing of Puran poli.

Divide the stuffing into sixteen equal portions and roll into balls.

In a plate mix all purpose flour/wheat flour and salt.

Add three tablespoons of ghee and sufficient water to make a soft dough.

Cover with a samp cloth and keep aside for at least half an hour.

Divide dough into sixteen equal portions and roll into balls.

Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.

Dust it with flour and roll out into four to five inch diameter disk of medium thickness.

Heat a tawa or griddle and roast puran poli until done on both sides.Bast with ghee time to time.

Remove in a serving dish. Serve hot with generous helping of pure ghee and milk.