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Puran Poli is a popular Marathi dish. Here is Puran Poli recipe.
Ingredients:
2 cups chana dal, soaked in water for 4 hours
2 cups jaggery or sugar (adjust for sweetness)
2 cups Wheat flour
3 tbsp oil
1 tsp cardamom powder


Method:

1. Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
2. Add jaggery/sugar and cook further and then mash into a soft paste.
3. Add cardamom powder, saffron and mix well. Form 20 balls of equal size and put it aside.
4. Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
5. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
6. On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
7. Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

1. In a bowl mix all of the above ingredients except the water and mix well.
2. Add the cold water.
3. Garnish with mint leaves.

Ingredients:
1 cup Wheat flour
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds
water to knead dough
How to make gujiya:

1. In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
2. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates let it be cool for 10-15 min.
3. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
4. After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
5. These Gujiya can last for 7-8 days if stored in an air tight container.