Method:
Drain and cook chana dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry. Add gur and cook further till blended and mash into soft paste. Add cardamom powder and mix well. Form 20 balls of equal size and keep aside. Mix refined flour (maida), oil, water and haldi powder. Make a very soft, sticky dough. Divide into 20 equal portions.

With greased palms, take one portion of dough and flatten it into size of the palm. Place a ball of chana gur paste in the centre and fold the dough from all sides to cover the paste completely.

On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll out each poli . Roast each poli on a hot, dry tava with no oil or ghee. Roast both sides till well done . Serve warm with clarified butter or a bowl of milk.