Soak chana dal for 2 to 3 hours
Drain and cook the dal until soft but not mushy
Drain any excess water from the cooked dal
Add jaggery to the cooked dal
Cook the dal and jaggery mixture until thick and dry
Add cardamom powder and nutmeg powder
Cool the filling completely
Prepare a soft dough with wheat flour, a little all-purpose flour, turmeric, salt, oil, and water
Rest the dough for 30 minutes
Divide the dough into equal portions
Divide the filling into equal portions
Roll a dough portion into a small disc
Place a filling portion in the center
Seal the edges and shape into a stuffed ball
Gently roll the stuffed ball into a thin flat circle
Heat a tawa or skillet
Cook the puran poli on both sides with ghee until golden spots appear
Serve warm with ghee, milk, or curry