First, thoroughly rinse the chana dal 4-5 times with water. Add 3 cups (about 700 ml) water to a pressure cooker and cook the dal on medium heat for 6 whistles. Let it cook gently on medium so it doesn't burn.

Once the dal is cooked, immediately strain the hot dal using a puran strainer or fine sieve. The dal should be hot, not cooled, so it mashes well.

Place the mashed dal in a pan on the stove. Add the sugar and stir continuously so it doesn't stick to the bottom. Grate in the nutmeg.

Add the grated nutmeg and a pinch of salt. Cook for about 15 minutes, stirring, until the mixture becomes glossy and thick.

When the mixture looks shiny, the puran (filling) is ready.

Turn off the heat and transfer the puran to a plate to cool.

In a large bowl, combine the all-purpose flour (or wheat flour) with the ghee and a pinch of salt. Gradually add water and knead into a soft dough. Cover and let it rest for 10 minutes.

Divide the dough into small balls. Roll each ball out slightly, place about 2 teaspoons of puran filling in the center, and seal the edges by pinching them together.

Gently roll out each filled dough ball into a thin flatbread. Heat a griddle (tawa) until hot, spread a little ghee on it, and cook the rolled puran poli on low heat.

Drizzle a little ghee on top as it cooks. Flip and cook both sides until golden brown.

Cook until the puran poli puffs up and is nicely golden, adding ghee as needed.

Your soft, fluffy puran poli is ready. Serve warm with milk or amti.