Cook chana dal until fully cooked without making mushy. Drain off the excess water.

Mash it thoroughly. You can also blend it in a mixer.

Add jaggery and cook along with cardamom and nutmeg. If jaggery is not clean, then melt it in little water, filter to the dal and cook.

Cook until the mixture thickens and forms a mass.

Cool it completely and roll to 14 equal sized balls.

Knead the dough with salt and enough warm water. Set aside for about 15 minutes.

Divide the dough to 14 equal sized balls and roll a ball to puri.

Place the channa dal stuffing in the center. Bring together all the edges.

Remove the excess dough on top.

Flatten it gently and sprinkle little flour or add oil.

Begin to roll evenly until you get the desired size.

Heat a pan and toast it on both the sides until you see golden spots.

Smear ghee over the hot pooran poli.

Serve bobbatlu hot with ghee.