In a bowl mix togehter flour, salt and turmeric powder.

Add water and make a very tight dough. The water should bring all the dry ingredient together. It should not be soft.

Now add 1/4 cup of oil and start kneading the dough.

After a minute, the dough would have absorbed all the oil. Now add some more oil if necessary and knead the dough for 10 minutes until soft and pliable.

Cover with wrap and set aside for 2-3 hours.

By the time, the dough is resting we will make the filling.

Wash and soak channa dhal for 3-4 hours.

Take it in a pressure cooker and add water to the level of dhal.

When the whistle blows, reduce flame and let the dhal cook for 3 minutes.

Remove pressure and open the cooker.

Drain water and transfer the dhal to a mixer jar.

Grind it to a thick fine paste. Do not add water.

In a pan, mix together jaggery and 1 tbs of water and bring t to boil.

When the jaggery is completely dissolved and the syrup boils, remove it from flame and set aside.

In a pan, add ghee.

Add the channa dhal paste, cardamom powder and grated coconut.

Strain the syrup into the pan.

Mix it well.

Cook the mixture until it leaves the sides of the pan.

Remove from flame and allow it to cool.

Divide the filling into 12 equal portions and shape them into balls.

Divide the dough into 12 equal portions.

Have two greased plastic sheets ready.

On one sheet place the dough and press it to form a small disc.

Place one filling ball in the centre and bring the sides of the dough to cover it completely.

Now press it slightly to flatten it.

Place the other plastic sheet on top and gently press the poli to flatten it further.

When you have finished with shaping, remove the top sheet.

Now invert the poli on your right palm and gently remove the other plastic sheet.

Flip it on hot tawa.

Cook both sides until brown. Add some ghee while cooking.

When both sides are firm to touch and brown in colour, remove the poli from tawa.

Place on a plate to cool it down.

Do not stack hot polis. They will stick together and break.

Once cool, stack them in an airtight box.

Enjoy!!