Puran Poli

For the filling:

Wash the chana dal and soak it in water for 2-3 hours.

Drain the water and pressure cook the chana dal with 2 cups of water until it turns soft.

Drain any excess water and mash the dal with a potato masher.

Add jaggery and cardamom powder to the mashed dal and mix well.

Cook the mixture over low heat, stirring continuously until it turns thick and comes together like a ball. Remove from heat and let it cool.

For the dough:

In a large mixing bowl, combine the gluten-free flour and ghee. Mix well.

Gradually add water and knead the mixture into a smooth dough. Cover and let it rest for 30 minutes.

For the Puran Poli:

Take a small portion of the dough and roll it into a ball.

Flatten the ball with your palms and place a spoonful of the filling in the center.

Bring the edges together to seal the ball and gently roll it out into a flatbread.

Heat a tawa or griddle over medium heat and cook the Puran Poli on both sides until it turns golden brown.

Serve hot.