Here is a hot favourite of mine. A little time consuming, lots of ghee, but very yummy.
Maida (white flour): 1 cup.
water 1/2 cup.
ghee 2 tsps.
salt a pinch.
1 cup crushed jaggery soaked in 1/2 cup water.
1 tsp of cardamom powder.
1/2 cup grated coconut.
1/2 cup cooked chana dal.
Add the salt to the maida and the ghee and mix well. Now add the water and make a dough. Knead for a few minutes and keep aside.
Heat ghee in a kadai, add the coconut and fry for two minutes. Add the cooked chana dal paste, mix well and then add the cardamom and mix. Now slowly add the jaggery water such that whatever muck is there in the jaggery gets left behind. Stir the mixture well over slow fire till it starts thickening. Remove from fire and cool.
Use a thick plastic sheet about 6 inchces by 6 inches if you have no access to a plantain leaf of similar size. Pour a little ghee on the plastic sheet and spread it. Now place the maida dough the size of a small lemon on the sheet/leaf- pour a little ghee on it. Using the fingers and the palm of the right hand flatten out the dough to a plate of about 2 inches dia. Now place a tablespoonful of the filling in the middle and fold the dough over completely. Now again pour some ghee on this and start gently patting out the ball of dough containing the filling into a round shape till a thin poli is formed.
Heat tawa, reduce flame. Hold the plastic/banana leaf with the poli stuck to it at an angle to the tava and prise the poli off the leaf on to the tawa directly. you have to be a little careful here for, while it is ok when the banana leaf gets a bit singed, its not nice when the plastic sheet does that. Cook the poli on both sides using ghee liberally. Serve hot with ghee or Cold with hot ghee.