Soak chana dal for 1 hr, drain off water and transfer it to cooker, add haldi and ghee, 3 cup water, take 3 whistles on medium flame.

Now, drain off the dal and separating the dal and water.

Transfer the dal to a large kadai, add jaggery and mix well.

Once the jaggery melts, starts to mash the dal. Mash until dal turns smooth paste.

Keep cooking until the mixture thickens and hold the shape.

Now, add ghee and cardamom powder and cook for a min or until the mixture starts to separate the pan. (If the mixture is undercooked then the stuffing will be sticky and difficult to make a ball.)

Transfer to a plate and cool slightly, make sure not to overcook, else the stuffing turns hard.

Grease hands with ghee and make ball sized stuffing. It's ready keep aside.

In a large mixing bowl take wheat flour, maida, salt and oil. Mix well and knead smooth and soft dough. Add water in batches.

Grease the dough with 2tsp oil, cover and rest for at least 1 hour.

Pinch a ball sized dough and make a smooth ball. Flatten ball and place puran (dal stuff)

Now seal the dough without any cracks.dust the ball with maida and flatten slightly. Roll as thin as possible and make sure that puran is distributed uniformly.

Now cook puran poli on hot tawa on medium flame. Flip over once the base is half cooked.

Spread the ghee on both sides and cook well.

Finally, enjoy the puran poli with ghee or milk.