In a pressure cooker cook chana dal with water for 20 mins, 5 mins on high flame and rest on simmer flame.

Knead dough with wheat flour and water, it should be slightly softer than the regular chapati dough, keep aside.

Once dal is cooked, strain the dal water and dont throw water keep aside, it is used to make amati which we eat with puranpoli.

In a pan put chana dal, sugar, cardamom powder, nutmeg powder, ghee, pinch of salt and cook till the mixture dries out.

In a puran patra, fine the cooked dal, if you dont have puran patra you can grind the dal mixture in mixer. Remove in a plate Puran is ready.

Take a small portion of chapati dough, make a small ball and roll, make a small ball of puran it should of same size as chapati ball, keep it in centre of rolled chapati and take the corners and close.

Without applying pressure roll the chapati filled with puran, roll till it's thin from all sides.

Heat a tawa, now put Puranpoli on tawa and roast on medium flame, apply ghee generously on both the sides.

Puranpoli is ready to serve with Kheer or amarti.

I have served the Puranpoli with Amrati and fries.