Rinse the protein-rich chana dal thoroughly under running water. Add the chana dal and 2 cups of water to a pressure cooker. Pressure cook for about 4-5 whistles or until the dal becomes soft and cooked.
Once the pressure is released, open the cooker and drain any excess water from the dal. Allow the cooked chana dal to cool down.
Transfer the cooked chana dal to a mixer or food processor. Grind it to a smooth paste without adding any water. Set the dal paste aside.
In a mixing bowl, take the high-fiber Khapli atta (emmer wheat flour) and add a pinch of salt. Mix it well.
Gradually, add water to the atta and knead it into a soft and pliable dough. Add water as needed to achieve the right consistency. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
In a separate pan, heat 1 tablespoon of ghee. Add the chana dal paste and grated jaggery to the pan. Cook the mixture on medium heat, stirring continuously to avoid any lumps. Keep cooking until the mixture thickens and starts leaving the sides of the pan.
Once the filling (puran) is ready, remove it from the heat and let it cool down. Once cooled, add cardamom powder and mix well.
Divide the dough and the Puran (filling) into equal-sized portions. Take one portion of the dough and flatten it into a small disk using your hands. Place a portion of the Puran in the center of the disk.
Gently bring the edges of the dough together and seal it properly. Flatten the stuffed dough ball using your hands.
Dust the rolling surface with some flour and roll out the stuffed dough ball into a circular shape, similar to a chapati or roti.
Heat a tawa or griddle on medium heat. Place the rolled Puran Poli on the hot tawa and cook it on both sides until golden brown spots appear. Apply ghee on both sides while cooking.
Repeat the process with the remaining dough and Puran portions.
Serve the Puran Poli hot with a dollop of ghee or with some milk.
