2 cups maida
¼ cup cooking oil
a small pinch haldi powder
¾ cup jaggery
1 cup channa dal
4 teaspoons toovar dal
ghee for shallow frying polis
salt to taste
2 to 4 skin peeled and pound cardamoms

Knead maida, cooking oil, and haldi into a fine dough and keep aside for 2 hours.
Pressure cook the channa dal, toovar dal and a pinch of salt.
Melt jaggery in a pan, and add the cooked dal mixture to this, and mix it well. Add the pounded cardamoms to this and let it cool.
Make small balls and keep them aside.
Make them similar to stuffed chapatis with the kneaded dough and the jaggery balls and shallow fry them using ghee.

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