Instructions

1. 1
   Wash and boil the toor dal with water and ½ tsp salt until soft.
2. 2
   Cool slightly and strain the dal using a strainer.
3. 3
   Add cardamom powder and jaggery to the dal, then grind to make a fine paste. If the paste is sticky, keep it on the heat to dry up completely. This is known as "puran".
4. 4
   Knead flour with ½ tsp salt and enough water to make a dough. Do not make the dough hard.
5. 5
   Add oil, and knead the dough again until the oil is absorbed.
6. 6
   Prepare an equal number of balls from the dough and puran.
7. 7
   Roll out dough balls to make small un-cooked chapati.
8. 8
   Stuff each uncooked chapati with a ball of puran.
9. 9
   Roll them again into stuffed chapati just like stuffed paratha. It is called "poli".
10. 10
    Heat a griddle and fry each poli.
11. 11
    Brush ghee on both sides when done.
12. 12
    Serve.