Ingredients:

500 grams channa dal
2.5 litres water
1 tablespoon sunth/dry ginger powder
1 tablespoon aniseed
2/3 cardamoms
1 tablespoon jaiphal/nutmeg powder
350 grams jaggery
250 grams wheat
salt
oil

Preparation:

Pressure cook the dal until soft. Drain water completely. 
Cook in a thick bottomed vessel the dal with sunth, aniseed, cardamom, nutmeg and jaggery until the water evaporates completely.
Grind dal in a puran machine or in a mixer.
Knead the wheat flour with salt and water to form a soft dough. Cover with a thin layer of oil and keep aside for an hour.
Take a little of the kneaded dough, roll it out into 4" diameter rounds, put about 
4 tablespoons of the cooked puran on it, cover with the help of a little dry flour and roll our gently.
Roast both sides on a hot tava with a little oil.