Add the dal and 2.5 cups water to a pressure cooker. Cook for 4to5 whistles on medium heat until the dal is completely soft and mushy. Let the pressure release naturally.

Drain the cooked dal using a strainer, but save the cooking water (katachi amti can be made from this). Mash the dal very well using a potato masher or your hands until it is smooth with no lumps.

Heat a heavy bottomed kadhai or pan on medium heat. Add the mashed dal and jaggery. Mix well and cook, stirring constantly.

Keep stirring and cooking the mixture for 15 to 20 minutes. The jaggery will melt and mix with the dal. Continue cooking until the mixture thickens and starts leaving the sides of the pan. It should form a soft ball and not stick to your hands.

Add cardamom powder, nutmeg powder, and 2 tablespoons ghee. Mix well and cook for another 2 minutes. Turn off the heat and let the puran cool completely.

Once cooled, divide the filling into 8 equal portions and roll them into smooth balls. Keep aside.

In a large bowl, add wheat flour, turmeric powder, and salt. Mix well.

Add 2 tablespoons oil or ghee and rub it into the flour with your fingers until the mixture resembles breadcrumbs.

Gradually add water, a little at a time, and knead into a soft, pliable dough. The dough should be softer than regular roti dough but not sticky.

Add a few drops of oil on top, cover with a damp cloth, and let it rest for 20-30 minutes.

After resting, divide the dough into 8 equal portions and roll them into smooth balls.

Take one dough ball and flatten it slightly. Roll it out into a small circle, about 3-4 inches in diameter.

Place one puran ball in the center. Bring the edges of the dough together and seal it at the top, completely enclosing the filling. Pinch off any excess dough.

Dust the stuffed ball lightly with flour and gently flatten it with your palm. Using a rolling pin, carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure and keep dusting with flour as needed to prevent sticking. Do not press too hard or the filling will break through.

Heat a tava or griddle on medium heat. Place the rolled poli on the hot tava.

Cook for 30to40 seconds until you see small bubbles forming. Flip it over and apply a little ghee on the cooked side.

Cook the other side for 30to40 seconds until light golden spots appear. Flip again and apply ghee on this side as well. Press gently with a spatula so it cooks evenly.

Cook until both sides have golden brown spots. Remove from the tava and apply a little more ghee on top.

Keep the cooked polis covered in a casserole or container to keep them soft and warm. Repeat with the remaining dough and filling.