Soak the chana dal in water for 30 minutes.
Pressure cook the chana dal for 5-6 whistles. Strain and keep aside.
Heat ghee in the pan, add ginger powder, nutmeg powder, cardamom powder and fennel powder. Saute for a few seconds.
Add chana dal and jaggery to the mixture and cook till the mixture gets dry.
Let the mixture cool down and then mash the mixture well.
For the 'poli' dough: mix atta (wheat flour) and maida (Refined flour) and salt in a bowl.
Add a little bit of ghee and water and knead the dough to make a smooth and soft dough. Cover it with a cloth for 15-20 minutes.
Make a medium sized ball from the dough and roll with the help of rolling pin.
Put the mixture in between and bring the edges together and pinch them.
Dust some flour over the rolling board and roll the dough into a circle.
Grease the hot tawa with ghee and place the poli on the tawa.
Pour the ghee on the poli and turn once cooked from one side.
Cook on both sides and serve with curd.