1 cup Chana dal
1 to 1¼ cup Jaggery
½ tsp Cardamom powder
1 tbsp Ghee
1 cup Whole wheat flour
¼ cup All-purpose flour
½ tsp Turmeric powder
A pinch of salt
2 tsp Oil or ghee
Water – as needed
Wash and soak chana dal for 2 hours. Pressure cook with 2 cups of water for 2-3 whistles until its soft. Drain water and set aside.
Heat up a kadhai and add cooked dal and jaggery. Cook and stir on medium heat until mixture thickens. Flavor with cardamom powder and ghee then let it cool.
Mix wheat flour with salt, turmeric, and oil. Make dough by adding a little water. Rest for 30 minutes and cover with damp cloth.
Make balls with the dough and roll to a small disc. Add puran filling in the middle and seal the balls. Roll it to a flat disc.
Heat a griddle and grease it with oil or ghee. Place filled puran discs on it to cook well on both sides. Repeat with rest and serve warm.