For the Puran (sweetened split chickpea) filling:
200 g jaggery (broken into small pieces)
200 g chana dal (skinned split Bengal gram)
500 ml water for pressure cooking the Chana Dal
30 g ghee
3 g fennel powder (ground fennel seeds)
3 g dry ginger powder (ground ginger)
3 g cardamom powder (ground cardamom)
1 g nutmeg powder (ground nutmeg)
poli (outer covering):
300 g whole wheat flour
40 g ghee
water as required to knead the dough
20 g ghee for roasting the Puran Poli
ghee (for serving)
Once all your Puran Polis are made, serve with a spoonful of Ghee