Take wheat, refined flour in a big mixing bowl and add 2 tbsp of ghee into it along with a pinch of salt. Mix everything well.
Now add lukewarm water in small portions and knead soft dough same as required for making chapatti. Dough is now ready. Cover and keep the dough aside for 10-15 minutes to rest.
Prepare the stuffing. For this, wash the chana daal thoroughly with water and soak it for 15 min. After soak, place the chana dal in pressure cooker along with ½ cup of water and turmeric put the lid on. Let the daal cook until the cooker releases a whistle. Once the whistle is released, reduce the flame to low and cook the daal for 2 more minutes, then turn off the flame and let the steam escapes on it's own.
When the steam is released completely, remove the lid and transfer the daal on a bowl. Strain water Let the dal cools down a bit. Now put the daal into a mixer jar. Put the lid on and grind the daal into fine paste. Place a pan on flame and transfer the daal paste into it followed by jaggery and sugar. Mix everything well and cook the mixture the jaggery and sugar is dissolved completely and turns thick in consistency.
Stir continuously the mixture from browning at the base.
Stuffing has turned quite thick, add 1 tsp of cardamom powder into it. Mix it well. Stuffing is now ready, turn off the flame and transfer it to a bowl so that it cools down quickly.
Knead the dough and divide it into lemon sized dough balls. Cover the dough balls to prevent them from drying. 10 dough balls are prepared, so divide the stuffing in 10 portions as well.
Take a dough ball make it smooth and flatten it slightly. Apply some ghee on rolling board, place the dough ball and roll it poori. Place a portion of stuffing in centre now lift the edges of the dough and close the stuffing well. Press it gently with the fingers.
Again grease the rolling board with some ghee and roll the stuffed dough ball into thin puran poli. Roll it evenly by applying less pressure. Place a tawa on flame and evenly apply some ghee on it.
Now place the rolled puran poli on it. Once the puran poli gets roasted, flip it's side and roast it from another side as well. Pour some ghee on top and spread it evenly.
After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the puran poli gently with the spatula and cook it on medium-high flame until brown spots appears on both the sides. When the puran poli is roasted, fold it into triangular shape and transfer it on a plate.
Similarly, stuff, roll and roast the rest of the puran polis. Turn off the flame. Puran polis are now ready. It took 5 minutes to roast a puran poli.
Serve these puran polis as a dessert after any meal or have them whenever you crave for something sweet. Once they cool down completely, store them in an air-tight container and eating for up to 8-10 days.
