Soak the chana dal for an hour.

Cook the soaked chana dal in a pressure cooker until you get 5-6 whistles. Let it cool down.

Prepare a smooth paste with the cooked dal and water.

In a kadhai, add ghee, jaggery, cardamom powder, and a little more ghee. Cook the mixture until it thickens.

Let the stuffing cool down and then make small balls from it.

In a mixing bowl, combine refined flour, wheat flour, salt, turmeric powder, and ghee.

Gradually add water and knead to make a soft dough.

Let the dough rest for about 15 to 20 minutes.

Divide the dough into small balls, equal to the number of stuffing balls prepared.

Take a dough ball and flatten it on butter paper.

Place a stuffing ball in the center, seal it, and roll it out gently to make puran poli.

Cook the puran poli on a hot tawa until golden brown on both sides.