In the meantime, make the dough using wheat flour, ghee, and water.

Make sure the dough isn’t too soft and keep it aside for at least an hour.

Grind the cardamom to fine powder or use ready-made cardamom powder.

Wash the toor dal and in a bowl add sufficient water (about twice as the dal) and cook in a pressure pan till 3-4 whistles.

When the pressure pan cools down, remove the whistle and open the lid.

Heat ghee in a pan and add boiled dal in it and let it cook for 10 minutes till the water content evaporates and the mixture looks dry.

Now add the cardamom powder followed by sugar.

Keep stirring it on low flame for another 5-8 minutes and watch constantly else it will get stick to the pan.

The easy check is to place the spoon in the center and if it remains stable this means it is perfect in its consistency if it falls completely the water from the mixture needs to be evaporated.

Keep the mixture open (preferably under the fan) to cool it down. Once cooled, make small round balls of this mixture and of the dough as well.

Start making round chapatti and place the sweet mixture in the center and wrap it tightly and roll it around.

Cook it evenly on both sides using a ladle. When ready serve it hot with ghee.

Using ghee with Puran Poli makes it easy for digestion.