Knead the maida with water, salt and soda powder into smooth dough. Keep for 1 hour.
Soak the chana dal in water for 3-4 hours. In a pressure cooker, cook the chana dal for 5-6 whistles till soft and cooked. Drain off the excess water.
Mash the dal with spoon or grind it.
Add to it jaggery, cardamom powder and salt.
Mix well.
Put the whole mixture in a kadai / pan and cook it on a medium flame. Keep on stirring occasionally. The mixture has to be cooked till it becomes thick and dry. Let the mixture cool.
Take a medium sized ball from the dough and fill it with adequate mixture as required. Roll it into a 4’’ diameter circle on a rolling board.
Place the filling mixture in the centre of the rolling dough. Lift the edges of the dough and begin to cover the mixture.
Dust some flour on the board and roll gently into circular rounds.
Heat a pan and place the puran poli on it and fry both sides the way we make parathas with oil or ghee.
Cook the puranpoli till brown spots begin to appear on both sides.
Spread few drops of ghee on both sides of puranpoli for softness.
:- Serve with milk [normal temperature milk without sugar].