To knead the Poli dough, take the wheat flour and salt in a bowl.
Add the oil.
Adding water as needed, knead a soft dough just like chapati.
Let it rest till the stuffing is prepared.
For making Puran, take the soaked dal in a pressure cooker.
Add 2 to 3 cups of water.
Cook on high flame for 6 to 7 whistles.
Let the pressure release on its own.
Check the dal to see if it is cooked properly by pressing between thumb and forefinger.
It should be soft yet not mushy.
Drain and let the dal dry for few minutes.
Collect the drained dal water to make katachi amti - a thin tangy dal, or to use in any vegetable gravy or soup etc.
Now, take the drained dal in a non-stick pan.
Keep on low heat.
Add the grated jaggery and elaichi powder.
Stir-fry continuously on low flame till the jaggery melts and the chana dal becomes a soft paste.
The mixture will slowly start to get thick and to check the correct consistency, place the spatula right in the center in a standing position.
If it stays without falling, the mixture is done.
Let it cool a little and then either grind in the puran-yantra or a mixer grinder.
Remove and make equal size balls to stuff in the Poli.
Keep a tawa on low flame for heating.
To make the Poli, take a large ball of dough and roll about 3 inches in diameter.
Place a ball of stuffing inside.
Close the edges just like aloo-paratha etc.
Roll very gently and prepare 6 inches diameter roti.
Roast on the hot tawa on low heat till it gets golden brown on both sides.
Remove and smear ghee all over.
Similarly, prepare remaining puran polis