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1
Cook the chana dal in ample water until completely soft — no resistance when pressed between finger and thumb — so that it will mash to a smooth, lump-free paste rather than leaving hard granules in the filling. Drain thoroughly, discarding all the cooking liquid, because any retained water will prolong the drying stage on the pan and risk a filling that weeps into the dough.
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2
Mash or pass the drained dal to a smooth paste, then return it to the pan with the grated jaggery and cook over medium heat, stirring continuously, so the mixture does not catch and scorch on the base while the jaggery dissolves and the moisture escapes. The paste is ready when it pulls cleanly from the sides of the pan and can be rolled into a ball that holds its shape without slumping — a wet filling will tear through the wrapper during rolling.
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3
Stir in the ground cardamom and freshly grated nutmeg off the heat, so the volatile fragrance is not driven away by the residual heat of the pan. Allow the puran to cool completely before dividing into balls, because warm filling will soften and collapse the dough the moment it is enclosed.
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4
Combine the atta with the oil and a pinch of salt, working the fat through the flour so the dough will roll out supple and extensible rather than tearing when stretched thin around the filling. Add the lukewarm water gradually, working until the dough is soft, smooth, and slightly tacky; coat the surface lightly with oil, cover, and rest for at least 20 minutes so the gluten relaxes and the dough yields easily under the heel of the hand without springing back.
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5
Flatten one dough portion, place a ball of puran at the centre, and draw the dough up around it, pinching the seam firmly closed so no filling can escape under the rolling pin. Roll using steady, even palm pressure working from the centre outward — never aggressive downward force — until the poli is thin and uniform, because one hard press over a thin spot will rupture the wrapper and let the filling spill onto the tawa. The filled disc is ready when it is uniformly flat with no visible tears or thin spots through which the filling shows.
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6
Heat a tawa over medium-low heat and place the poli on it, applying ghee generously to both sides so the fat bastes the surface as it cooks, giving each face a golden colour with small darker patches rather than the dry, brittle crust that comes from too little fat. Turn once and adjust the heat downward if any charring appears before the dough is cooked through, since the jaggery in the filling burns quickly and will make the interior bitter if the outside colours too fast.
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7
Serve warm, finished with a spoonful of melted ghee. At festival presentation, pour warm milk over the poli at table so that it softens and soaks — this is the traditional Holi serving.