Add the soaked chana dal to a pressure cooker, with a pinch of salt, and cook until soft
Once cooked, mash some of the dal using a ladle
In a pan, add the dal and the gur
Let the gur melt and mix with the dal
Cook this mixture until it separates the pan and then add the cardamom powder. This is the puran. Mix again and let it cool down completely
Meanwhile, in a mixing bowl, add the flour, saffron water (if using) and knead a soft smooth dough using lukewarm water. I needed less than ½ cup water, so add the water gradually
Rest the dough for 15-20 minutes, covered
Divide it into 5 equal portions
Make a cup of one of the dough balls and add 3-4 tbsp* of the cooled puran
Close the cup and slightly flatten it out, using your fingers
Then dust your work surface and using a rolling pin, flatten it out to a thin disc
Heat a tawa/skillet, over a medium flame and place your rolled our puranpoli on it
When you see brown spots appearing on the surface, flip it and apply a tablespoon of ghee
Cook for 2 minutes and flip once more. Apply ghee on the other side, as well, and remove when cooked through
Serve the whole wheat puran poli warm, with some ghee and milk. Enjoy
