In a mixing bowl, add 3 cups of wheat flour and a pinch of salt. Gradually add water and knead into a soft dough.

Cover the kneaded dough with a cloth and soak it in water for 20 minutes. (Refer to the video)

Now, take the dough out of the water and gradually add 4 tablespoons of water while kneading it into a smooth and starchy dough.

In a pressure cooker, place a bowl and add 1.5 cups of dal, 1.5 cups of water, ½ teaspoon of turmeric powder, and 1 tablespoon of oil.

Cover the lid and pressure cook the dal on medium flame for 5 whistles.

Once the pressure cooker cools down, open the lid; the dal should be properly cooked. Strain the cooked dal and add ¾ cup of jaggery, ¾ cup of sugar, and 1 tablespoon of saffron water. Mix well.

Place the bowl on the stove and stir continuously on medium flame until the mixture slightly thickens and pulls away from the sides of the pan, becoming lumpy. Add 1 tablespoon of ghee to the puran mixture and turn off the heat.

Transfer the cooked puran mixture to a plate and let it cool down.

Take a lemon-sized ball from the dough. Roll the puran poli dough into a 3-inch diameter circle. Place a portion of the puran mixture in the center of the circle. Bring the edges of the circle toward the center, folding them over to cover the filling. Make sure the edges are sealed well by pinching them together if there is any opening.

Now, take 2 plastic sheets, apply some oil on one sheet, place the dough ball on it, cover it with another plastic sheet, and press the dough ball with a bowl to make thin puran poli in just 1 minute. The puran poli is ready without rolling; you can also roll the puran poli on a plastic sheet with a rolling pin.

Roll all puran poli gently into a 4-inch diameter circle, taking care not to apply too much pressure, as the puran might come out of the dough.

Place the puran poli on a tawa over medium flame and cook until golden brown on both sides.

Serve the Gujarati Puran Poli hot with ghee smeared on top.