Puran Preparation– First of all, clean and wash the tuar dal properly. Soak it in water for at least one hour.
Combine all ingredients for the dough and make a soft dough. Keep it aside until filling is getting ready. This will also help to make this dough very soft.
After an hour drain all the water from the soaked dal and cooked with 2 cups of water in the pressure cooker. Two whistle is enough to cook tuar dal as it was soaked. Let the cooker releases on its own.
Drain all the water from the cooked dal. You this water in making amti or kneading dough for chapati or just sip with the dash of lemon n salt. Mash cooked chana dal with the masher. You can also use a food processor to churn it.
Now heat a non-stick kadhai on medium flame and add mashed tuar dal, 1tblsp ghee, and jaggery. Combine it cook it on medium-low heat.
Jaggery will start melting and in few minutes it will be a liquid mixture. Keep cooking for 15 minutes now on low heat until it forms a halwa like consistency.
After 15 minutes of cooking add cardamom powder. Mix well and keep stirring it on low heat. Be careful at this stage if not stirred mixture will burn from the bottom.
Now test if the mixture cooked and ready. Insert a spoon in the mixture and if it stands in that position, then filling is cooked properly with the desired consistency.
Let the mixture comes at room temperature. As soon as filling comes at room temperature divide the filling and dough into equal portions. I could make 5 Puran polis with this.
Making Poli– Take a portion of dough and roll it into 2.5″ circle. Place a filling portion inside and gently seal it by bringing all the edges together.
Dust the rolling surface and start rolling the filled dough ball gently up to 6″ diameter circle. If the dough is soft then filling will not come out. Just be gentle in the pressure you put while rolling. You will get the idea when you start.
Heat a griddle on medium heat and place this rolled Poli on the griddle. Flip it on another side after a few seconds.
Apply ghee or oil and cook from both sides until golden brown. They puff up nicely sometimes. Repeat the same process with other dough balls.
Serve whole wheat vedmi or Gujarati Style Puran Poli either hot or at room temperature with curd or pickle or amti.