Soak the chana dal for four hours.

In a cooker, add chana dal, turmeric powder, and oil, and cook for four whistles.

Drain the water and mash the cooked chana dal well.

Add jaggery to the mashed chana dal and cook until the mixture thickens.

Add cardamom powder and nutmeg powder, and strain the mixture while it's hot.

Let the stuffing cool down completely.

In a mixing bowl, add wheat flour, refined flour, salt, turmeric powder, and water.

Knead the mixture into a dough, cover it, and leave it to rest for an hour.

Divide the rested dough into small balls.

Roll each ball into thin puris using dry flour or all-purpose flour.

Place the rolled puris on a hot tava and lightly roast them.

Apply a little oil or ghee on top while roasting.