For the puran

Wash and soak chanadal in water for 30 minutes.

Pressure cook the dal along with water & turmeric powder for 4/5 whistles.

Once the pressure settles down on it's own strain the cooked dal.

Keep the stock aside, this stock can be used for making katachi amti (thin tempered dal).

Heat a pan, add cooked dal, jaggery & mix well.

Cook the mixture while stirring continuously.

Add cardamom and nutmeg powder and keep stirring until you get a thick & dry mixture.

Switch off the gass.

Grind the mixture still it is hot.

Grind with the help of puran yantra or food processor.

Grind into smooth dough.

For the dough

In a large mixing bowl sieve both the wheat & all purpose flour, add salt & oil, add little water & knead to a smooth dough.

Cover the dough & keep it aside for half an hour.

To prepare the puranpoli, take a medium size dough ball & stuff the puran inside it & bring all the edges of the dough ball together & seal it.

Dust some rice flour on the rolling board & roll the stuffed dough ball into a circle like paratha.

Place the puranpoli on hot tava, turn down to medium heat, roast for few seconds & turn the side.

Pour little oil & roast carefully & turn the side.

Pour little oil again with the spatula press slightly so that it puffs up well. Then remove from the tava.

Serve hot with lots of ghee & milk.