Mix maida, salt, ghee or oil in a mixing bowl. Add sufficient amount of water to make a dough. Cover the dough and keep aside for at least 1 hour.

Rinse the Chana Dal well. Combine Chana Dal with 2 cup of water in pressure cooker on medium flame for 2 whistle. After 2 whistle reduced the flame to low and cook for 15 minutes.

Then turn off the gas. When the steam is completely released remove the lid and transfer the dal on sieve. Make sure that water should completely drain off from dal.

Put the dal in food processor and grind it into fine paste.

Transfer the paste into the pan and heat on low flame. Add jaggery or sugar in pan and mix well. Cook the mixture until jaggery dissolved completely.

Stir the mixture continuously till the mixture turns thick in consistency.

Now add cardamom powder and nutmeg powder. Mix well. Turn off the gas. Let the mixture cool down completely.

Then divide the dough into equal size portion and make small ball. Dough portion (ball) should be smaller in size than stuffing portion (ball).

Take a dough ball and flatten it slightly. Dust the rolling board with flour. Place the dough ball and make a small size circle like puri.

Remove from tava and serve with ghee.

Instead of maida you can take wheat flour or 1/2 maida + 1/2 wheat flour to make dough.

I usually prefer maida to make puranpoli because it is very thin crispy and soft.