PORAN POLI
This particular bread is sweet and comes from the State of Maharashtra (you'd know it better if I say Bombay is in Maharashtra. It is made mostly during the Ganpati puja as 'Naivedya'(food offered to God on holy festivals).
I make it when I feel like eating it. 
I love eating Poran all by itself too! Let me know if you make it. 
Ingredients
For filling (Poran):
2 cups bengal gram dal,
2 cups grated jaggery, (take 2 1/4 cup if jaggery is less sweet)
crushed cardamons.
For dough:
1 1/2 cups all purpose flour (or wheat flour)
a pinch of salt,
1/2 cup oil
water,
some wheat flour for rolling poran poli.
Method
1. Sieve all purpose flour and salt twice. Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour.
2. Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose.
3. Now add jaggery to this hot boiled bengal gram and cook over medium heat. Keep stirring constantly so that it will not burn or stick to the vessel. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now.
5. Allow it to cool and grate in a grinder. This helps remove the lumps. Then add crushed cardamons and mix. Your Poran is ready to be used as the filling.
6. Knead the dough with hands. Use oil as well as water for kneading.
7. Make round balls (about 2 inch. diameter) of this dough. Roll one ball a little bit and using the rolling pin, make a small flat disc. Place some poran (about twice the quantity of outer dough) in the center of this flat disc and seal it tightly.
8. Roll again with the rolling pin to make poran polis of 5-6 inches in diameter. Use wheat flour for smooth rolling and to avoid the poli from cracking.
9. Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side. Do not flip the sides over and over. Roast till golden brown.
10. Smear ghee on top and serve hot.
Tip: For poran, you may substitute jaggery with sugar.
Variation: Outer Dough: Use 1 cup all purpose flour + 1 cup wheat flour.
For filling: Use 2 cups jaggery + 1/2 cup sugar.
Dough should be soft & pliable.
Knead the dough gently before you start rolling poran polis.
RunDontWalk
Pro 
What is jaggery?
I love Indian food!