Wheat Flour: 1 Cup
Plain Flour( Maida) : 1 Cup
Chana Dal: 1 Cup
Jaggery: 1/2 Cup (Grated)
Coconut Powder: 3 Tablespoon
Green Cardamom Powder : 1/2 tablespoon(crushed)
Clarified Butter (Desi Ghee): for cooking and kneading the dough
Soak chana dal for 2 hours in water. Pressure cook it for 1 whistle or 7-8 minutes. Dal should be just cooked evenly but not too mushy. Strain the daal in a sieve and discard the water.
In a deep pan, take a tablespoon of desi ghee. Allow it to heat. Add cooked chana daal and keep stirring it till it becomes dry and has no moisture left in it. It would turn powdery.
Turn of the heat. Bring it off the pan and transfer the roasted dal to a large deep bowl. Add grated jaggery, coconut powder and crushed cardamom. Mix it well. Your stuffing is ready.
Now ,to prepare the dough, take wheat flour and plain flour in a deep bowl. Add 3 tablespoon of ghee to it. Gradually add little water and knead it to make a soft dough. Cover it with a damp cloth and allow it to rest for an hour or so.
Now to make puran polis, take a ball sized dough. Flatten it on your palm. Take a spoonful of the stuffing and put on the dough. Close all the ends of the dough and then roll it out with the help of a rolling pin to. Dust it with a flour to avoid sticking on the rolling surface.The rolled out dough should be of medium thickness.
Cook it on a pre-heated flat griddle on both the sides with desi ghee until crisp and golden brown.
Puran polis are ready to eat. Serve it hot with a dollop of desi ghee.