For the ‘puran’, start by washing the chana dal in water. Add to the pressure cooker and cook for 6-7 whistles. After this, drain out the excess water.

Add ghee to a non-stick pan. Once hot, add BMC Ginger Powder, nutmeg powder, cardamom powder and BMC Fennel Powder. Stir until the spices are roasted. Add jaggery and chana dal.

Cook the mixture on low flame until all the water has evaporated and the mixture is completely dry. Stir continuously. Once the mixture is thick, turn off the heat, cool the mixture and blend for smoothness.

Move onto the poli dough. Add the wheat flour and salt to a bowl, and mix welll. Add water, ghee and knead to a smooth dough. Keep the dough aside and let it sit for 15-20 minutes.

Divide the dough into medium sized, roughly equal balls. Roll each to 2-3 inches in circumference, with a dusted rolling pin.

Place the puran mixture in the centre of the rolled dough, and bring the edges to the centre to join and close.

Add ghee to a hot tawa. Place the rolled up poli on the tawa. Cook evenly on each side, until brown. Serve hot, with an extra dollop of ghee.