Cook the Moong Dal: Wash the moong dal thoroughly and pressure cook it with a little water for about 3 whistles. The dal should be very soft and fully cooked.

Knead the Dough: In a bowl, mix the wheat flour, a pinch of salt, and turmeric. Add water gradually to form a semi-stiff dough. Coat with a little melted ghee, cover with a damp cloth, and let it rest for about 30 minutes.

Prepare the Mango Pulp: Extract the pulp from a sweet, ripe mango and blend it in a mixer to ensure it is completely smooth and fibre-free.

Cook the Mango Puran Stuffing: Mash the cooked moong dal well. In a pan on low-medium heat, add the mashed dal, fresh mango pulp, jaggery, cardamom-nutmeg powder, dry ginger powder, and a pinch of turmeric.

Thicken the Stuffing: Cook the mixture while stirring continuously. Cook until the moisture evaporates and the mixture thickens into a solid dough-like consistency (a spatula should be able to stand straight up in it). Let it cool completely, then pass it through a puran sieve for an ultra-smooth texture. Make small round balls out of the stuffing.

Stuff the Puran Poli: Take a small portion of the rested dough, make it smooth, and flatten it into a small cup shape. Place a round ball of the mango puran stuffing inside and seal the edges completely.

Roll the Flatbread: Dust the stuffed dough ball with some dry wheat flour. Gently roll it out into a thin, round flatbread, making sure the filling spreads evenly all the way to the edges.

Roast to Perfection: Heat a flat tawa (griddle) on medium heat. Place the Mango Puran Poli on it, drizzle some ghee around the edges, and roast until both sides are golden brown and puffed up perfectly.