1. Boil chanadal with plenty of water for 15 minutes. Drain it while it is still hot. Use colander for this purpose.
2. Now add jaggery to this boiled chanadal and cook over medium heat. Keep stirring constantly so that it will not burn or stick to the vessel. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now.
3. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps. Then add cardamom powder and mix. Now Puran is ready.
4. Keep it aside to cool.
5. Knead flour with 1 tbsp ghee and flour, adding enough water, to a soft dough.
6. Make round balls (about 2 inch. dia.) of this dough. Roll one ball a little bit and make a flat disc. Place some puran (about twice the quantity of outer dough) in the center of this flat disc.
7. Seal the ball tightly. Roll again to make thin puran polis of 6 to 7 inch. diameter. Use rice flour for smooth rolling.
8. Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side. Do not flip the sides over and over. Roast till golden brown.
9. Serve hot and apply a tsp of ghee on it before serving.