3 cups dry split peas
2 1/2 cups sugar
5 cardamom pods
1 tsp dry ginger powder
pinch of salt
3 cups whole wheat flour
1/4 cup canola oil
1. Prepare the filling: Cook the split peas in about 6 cups of water until very soft and easily mashed. A pressure cooker may also be used for this purpose. When soft, drain off the excess water and mash well. Add the sugar and continue to mash until well incorporated.
2. Roast the split-pea/sugar mixture in a pan on low heat for about 15 minutes. Stir constantly to prevent sticking. When the mixture is quite thick, remove from heat and allow to cool.
4. While the filling is cooling, prepare the outer layers of the puran poli: Combine flour, salt, and oil. Knead well into a soft dough. If needed, add a bit of water to bind ingredients. Allow the dough to rest for a 1/2 hour.
5. Separate the dough into balls about the size of a large apricot small peach. Roll a ball into a disk about 2 inches in diameter. Place 1 Tbsp of the filling in the center and fold the disk over to seal the edges well. Gently roll again into a thin disk about 4 inches in diameter.
6. Place the puran poli on a pre-heated griddle or non-stick pan over medium-high heat. Brush the top with melted butter (ghee). When bubbles start to appear on the top, flip and brush again. Roast until both sides are golden brown.
7. Remove promptly to a plate. If desired, brush a final time with ghee before serving. Repeat for remaining dough and filling.