|Chana dal||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cardamom powder||1⁄2 Teaspoon|
|Clarified butter||4 Tablespoon|
Pick and clean chana dal. Wash with cold water. Pressure cook for 30 minutes. Make a paste in a blender. Add sugar and heat for some time. When it becomes of workable consistency remove from heat. Mix the cardamom powder and nutmeg powder.This is called puran.
Mix the all purpose flour with pinch of salt and water. Make a soft dough. Make it into rounds. Flatten it and fill it with puran. After you have filled puran in the dough ball flatten it slowly by pressing it with your hands. Apply some dry flour on both sides of flattened dough ball. Now flatten it with a rolling pin. This takes some practice. It is my personal experience that the puran does not come out of the roti while rolling if the consistency of the dough is same as puran.
Once the puran poli is flattened then put it on hot tawa. Turn the side after 1 minute. Roast it well till light brown spots appear on both the sides. Apply clarified butter on both sides while roasting.