Soak the channa dal over night. Cook channa dal in 2-1/2 cup water in a pressure cooker. Cook it for one whistle or if you are not cooking in pressure cooker, cook until dal gets tender. Drain it and keep it aside. Boil the sweet potato in a pressure cooker with 2 cup water for 1 whistle. Please don’t overcook the sweet potato. Once cook, remove from the hot water and mash it . Keep it aside.
Grind boiled channa dal in food processor along with jaggrey and sweet potato for a nice paste. Heat 1 tbsp ghee in pan, add puran paste, green cardamom powder, nutmeg powder and salt.
Cook at medium heat until a slightly aromatic and nice dough is made. Remove from the heat, keep it aside for cooling.
In a mixing bowl, add wheat flour, all purpose flour, ghee and rice flour. Mix very well, add water little by little and make a medium soft dough. Cover it and keep it aside for 15 min.
Divide the dough and puran dough into equal small size balls. Dust the wheat dough with wheat flour. Take one ball and roll it like a small poori, add puran ball as filling to the dough and make a round ball as shown in picture.
Flatten out the round ball pressing gently with your fingers on the rolling pan . Dust with wheat flour and make a 6” circle using rolling pin.
Heat a pan (tava) to a medium or high heat, when its gets hot reduce the heat knob to medium. Place puran poli on tava. When the puran poli begins to puff up, Flip it over and grease with some oil.
Flip over the puran poli on the pan and grease with oil on the other side. Flip the puran poli couple of time to make sure it is cooked properly from both the sides as shown in picture. Remove the puran poli from the tawa and place it on tissue paper in a container.
Hot puran poli is ready to be serve. Serve as you like. Always tastes awesome.