Puran Poli (Sweet Lentil-Stuffed Flatbread)

Instructions

1. Rinse the chana dal (split Bengal gram) well and soak it in fresh water for 30 minutes; drain. Simmer it in the 750 ml water in a partly covered saucepan, skimming off foam, until completely soft and easily crushed between your fingers, 40 to 45 minutes. Drain in a sieve for 10 minutes (save the liquid for a savory curry if you like).
2. While the dal cooks, make the dough: whisk the whole-wheat flour (atta), 80 g all-purpose flour, salt and ground turmeric in a bowl. Add the water gradually and knead into a soft, slightly sticky dough. Work in the vegetable oil 1 tbsp at a time, kneading for 5 to 7 minutes until the dough is very soft, smooth and stretchy. Cover and rest for at least 1 hour.
3. Put the drained dal and the jaggery in a heavy pan over medium-low heat. Stir constantly as the jaggery melts and the mixture loosens, then thickens again, 15 to 20 minutes, until it pulls away from the pan and a spoon stands upright in the center.
4. Stir in the ground cardamom and ground nutmeg. While still hot, press the mixture through a puran yantra (food mill) or a fine sieve, or pulse it in a food processor, until completely smooth with no whole grains. Let it cool for 30 minutes, then divide into 10 balls of about 55 g.
5. Divide the dough into 10 balls. With oiled fingers, flatten one into a 3 1/2-inch (9 cm) disc, set a filling ball in the center and bring the dough up around it, pinching the top closed and removing any thick knot of dough. Flatten gently.
6. Dust with all-purpose flour and roll lightly into a 7- to 8-inch (18 to 20 cm) round, turning often and dusting as needed so the filling stays inside.
7. Heat a griddle or tawa over medium-high heat. Lay the poli on it and cook until small brown spots appear underneath, 1 to 1 1/2 minutes. Flip and cook the second side for 1 minute.
8. Brush both sides with ghee and cook about 30 seconds more per side, until golden-spotted and puffed in places. Stack the cooked polis and serve warm with more ghee.