Soak Chana dal for one hour.

Seive wheat flour, add salt and 2 tsp of oil. Knead flour into soft dough. Keep aside for one hour with cover.

Add 5 cups of water to soaked chana dal and cook in a pressure cooker, 3 whistles, and keep 5 min on low heat. Put off the gas stove.

When pressure comes down, open the cooker. Remove excess water by using a strainer. Use this water to make curry to be served with puran poli

When dal is still hot, mash it with masher. Then add finely cut jaggery. Cook it until jaggery melts and the dal thickens. This is the stuffing called puran.

Roast nuts. Cool and grind into powder. Cook mava with 2 tsp of sugar and a few strands of saffron. When it thickens, add cardamom and nutmeg powder.

Add cooked mava and nuts powder to puran and mix thoroughly.

Sieve the puran while it is still hot, using a spoon.

Cool this puran,to be used for stuffing.

Knead the dough again for 2 minutes until it's very smooth and soft. Use 1 or 2 spoon of water if required.

Make lemon size balls of dough and roll. Place the puran stuffing in the rolled dough,about double the quantity of dough used.

Make a ball of puran poli, flatten it with hand and roll it with a rolling pin into a flat thin disk. Spread some rice flour before rolling so that the dough doesn't stick to the flat surface.

After rolling the puranpoli into desired size, roast it on a heated pan on medium heat, till golden color. Flip the puranpoli and apply ghee on one side. Flip the puranpoli again and apply ghee on the other side. After puranpoli is roasted properly on both sides, remove it from pan to a plate.

Similarly, make all puranpolis. Serve the puranpolis with ghee, milk and spicy curry.