First soak black gram dal in water for 1 hour and grind well to make a smooth batter adding very little water. Keep this aside.

Rub some oil into the wheat flour and make a soft dough adding salt and little water.

Cover the dough with a wet cloth and keep aside for 30 minutes.

Grind together cumin seeds, red chilly, cardamom, cloves and cinnamon and keep aside.

Heat some oil in a pan and add urad dal batter and red chilly mixture.

Stir continuously till the dal is fried and the water has evaporated completely. Keep the dal mixture aside.

Knead the wheat dough and divide into small balls.

Make a hollow in the centre of each ball and fill with urad dal mix. Seal the top by extending dough over the filling.

Roll out each ball into a poori.

Heat sufficient oil in a pan and deep fry the dal stuffed poori to a golden brown color.

A North Indian festival delicacy, is ready. Drain oil and serve hot.