Sweet lentil stuffed flatbreads.
Wash the chana daal 2-3 times. Drain all the water and then add 5 cups of water along with the daal in a heavy bottomed pot. Let the daal cook on medium-low heat for an hour or 2, stirring few times. Remove any white foam that may rise up.
Drain all the water using a strainer (save the water to make katachi aamti, see recipe below). Put the daal back in the pot. Add jaggery, sugar, nutmeg powder, cardamom powder, dry ginger powder and saffron to the daal. Mix well, and cook stirring frequently for 10-15 minutes on medium heat.
Cool down the cooked mixture for 5 mins and then blend it to a smooth consistency in a food processor. Make to blend while the mixture is warm. This is our sweet stuffing.
Put a heavy griddle on medium high heat. Roll the dough by using the dry wheat flour that is kept aside for rolling. Make a 4-5 inch diameter circle. Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it. Roll the poli softly using more dry flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter.
Gently put the rolled poli on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides. Serve with unsweetened milk flavored with cardamom and saffron.