In South India it is traditionally made for Bhogi, Tamil New year, Ugadi, Avani avittam, Saraswathi puja etc.
Puran:
Gram dhal - 1 level cup
Jaggery - 1 cup + 1 tbsp
Cardamom powder - 1 tsp
Nutmeg powder - 1 tsp
Outer covering:
Maida - 1 heaped cup
Oil - 2 tbsp
Salt - a pinch
Saffron colour - a pinch
Water - to knead the dough
Mix maida , saffron colour & salt with oil & enough water to make a soft dough.
Make this into a ball & keep in a vessel.
Pour oil over it, to soak it completely.(This step, I now find gives extra soft poli.)
Keep it covered for 2-3 hrs.
Puran:
Wash & soak gram dhal in water for 1 hr.
Drain & boil in water to make it just soft.
Immediately drain in a colander.
To the hot dhal, add powdered jaggery & cook over medium heat.
Be careful that the bottom does not get burnt.
The correct consistency is reached when it gets thick & starts leaving the sides of the vessel.
Remove, cool & pass through a puran poli press or kitchen queen to remove lumps completely.
Add cardamom powder, nutmeg powder & mix well.
Now take the dough from oil & knead.
Make small round balls.
Take one ball & lightly roll it to a disc.
Keep puran ( twice the quantity of outer dough ) in the centre.
Bring all edges from around to the centre & cover to make a tight ball.
Roll, using rice folour to dust, to a chappathi about 6” in diameter.
Heat a flat tava.
Roast this on medium heat.
Flip it & roast the other side.
It will become golden coloured on both sides.
Remove & smear ghee.
Sugar can be substituted instead of jaggery in the same proportion.