• ▢ 1 cup chana dal (skinned split bengal gram)
• ▢ 3 cups water – for pressure cooking the chana dal
• ▢ 2 teaspoons Ghee
• ▢ 1 teaspoon fennel powder (ground fennel)
• ▢ ¾ to 1 teaspoon dry ginger powder (ground ginger)
• ▢ ½ teaspoon cardamom powder (ground cardamom)or 4 to 5 green cardamoms crushed finely in mortar, and husks removed
• ▢ ¼ teaspoon nutmeg powder (ground nutmeg)
• ▢ 1 cup jaggery powder or 1 cup grated jaggery

for the poli – outer covering

• ▢ 1.5 cups whole wheat flour
• ▢ ½ cup all-purpose flour
• ▢ 4 tablespoons oil or ghee (clarified butter)
• ▢ ½ teaspoon salt or as required
• ▢ ¼ teaspoon turmeric powder (optional – to give a faint yellow color to the poli)
• ▢ water as required to knead the dough
• ▢ oil or ghee, as required for roasting the puran poli