Divide the dough into lemon size ball.
Either you can divide the puran too and make balls, or directly stuff it. I like to use the second method, but today for my readers I have done the first, that is made balls from it.
Generally twice the amount of stuffing is added in each dough ball.
Roll the dough into 2-3 inch circular disc.
Apply around ¼ teaspoon of oil/ghee.
Now keep the puran ball in the center.
Pull over the dough from all the sides and seal it.
Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
Start rolling the poli to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling. If required apply dry whole wheat flour in between to roll.
Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame, with rolled side down on the tawa.
Cook it for 50-60 seconds, until you see small brown spots appearing at the bottom.
Now flip and let it first cook for 1-2 minutes until you see bubbles appearing on the top or more brown spots coming on the bottom.
Now cook with or without ghee until golden brown from all sides or perfectly cooked. I prefer cooking it with ghee.
Store the polis in a muslin cloth.