Soak the chana dal for 30 minutes. Then pressure cook it for 7-8 whistles.
Heat the ghee in pan. Add the elaichi powder,jaiphal powder & saunf powder. Sauté for a few seconds.
Add in chana dal and jaggery. Cook this on a low flame till the mixture becomes dry.
Once the puran is dry remove it from the gas and let it cool. Mash well as the puran has to be smooth.
The dough for the chapati should be kneaded earlier and kept aside for at least 30 minutes. (Note that the dough should be soft & smooth)
Take small ball of dough, roll it like a puri, stuff small ball of puran then roll the dough. (similarly while making alu paratha)
Heat the tawa and spread some ghee. Place the rolled Poli (chapati). Cook on both sides while applying a little ghee, while cooking brown spots will appear on the stuffed chapati.
If the puran is perfectly cooked, the dry chapati will puff up and taste delicious.
Apply ghee on both sides of the puran poli and serve with hot milk.