After 30 minutes, knead the dough again and divide the dough into 10 or 12 equal portions.
Take 1 dough portion and dust it with dry flour. Start rolling it with a rolling pin in 2 to 3-inch diameter.
Now, scoop out the cooked Puran of the same size as your dough portion and place it in the centre of rolled dough.
Bring the edges together towards the centre and secure it nicely. Flatten the dough again with your fingers applying little pressure.
Roll the stuffed Puran poli with a rolling pin as thin as you can. Make sure it is not breaking from any side. If it starts breaking, and stuffing comes out, sprinkle some dry flour over that area and gently roll it once. Do not roll that poli more, to avoid further mess.
Now, gently transfer the rolled Puran poli on a hot tawa or griddle.
When the bottom side starts getting brown spots, flip the side gently and cook from the other side too.
When both the sides are cooked and brown spots appear, Puran poli will puff evenly. Apply oil or ghee on both the sides and cook for another 2 minutes.
Now, remove the Puran poli from tawa and place it in a casserole or on a kitchen napkin.
Finally, serve hot Puran poli with pickles or katachi amti. Or simply serve it with a bowl of warm milk.