For The Dough
1 cup whole wheat flour (gehun ka atta)
1 cup maida (refined flour)
2 tbsp oil/ghee
For The Filling
1 cup chana dal (split bengal gram) , wash and drained
1 1/4 cups sugar
2 tbsp ghee
1/4 tsp cardamom (elaichi) powder
maida for rolling
ghee for smearing
For the dough
Combine the flour and oil in a mixing bowl and knead into a soft dough using enough water.
Divide the dough into equal portions and keep aside.
For the filling
Combine the dal with 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Heat the ghee in a broad non-stick pan, add the dal and sugar mix well and cook on a medium flame for 10 to 12 minutes or till the mixture thickens, while stirring continuously and mashing at regular intervals.
Add the cardamom powder and mix well. U can add saffron (kesar) strands also.
Cool slightly and divide it into equal portions. Keep aside.
How to proceed
Roll out one portion of the dough into a 100 mm. (4″) diameter circle using a little maida for rolling.
Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling.
Flatten the dough and roll again into a 100 mm. (4″) diameter circle, using a little maida for rolling.
Cook on a tava (griddle) over a medium flame by applying ghee both the sides, till it turns golden brown in colour from both the sides.
Repeat with the remaining dough and filling to make more puran polis.
Smear a little ghee on each puran poli and serve hot.