Procedure:
For the dough:
Place the flour in a deep platter or bowl. Make a well and add the oil and salt. Slowly pour the water, bring the flour together to form a soft dough. After kneading, spread a little oil over the dough. Set aside, covered for at least 1/2 hour.
For the filling:
Pressure cook the grams or the chick peas in 2 1/2 times as much water till soft. Remove and run through a blender to form a thick paste. Add the jaggery, stir in the spices and cook in a heavy bottomed pan till the mixture becomes thick and firm but moist (40-60 mins). Cool. Make balls 2 inches in diameter with the cooled paste.
To make the polis:
Make as many balls of the prepared dough as there are of the filling. Stretch out the dough. Pat it, with the fingers of one hand, into the palm of the other. When stretched, place the filling in it and gently seal the dough ball shut over it. Make sure there are no gaps for the filling to seep out. Repeat for all the dough and filling. Keep the filled balls lightly covered with a cloth so they do not dry out. Roll out the polis on a floured surface into thin discs about 8 inches in diameter. Ensure the filling does not leak out as you roll. Meanwhile, heat a griddle. When hot, place the discs on it and cook it till soft and golden on both sides (2-3 mins.). The polis should be soft and flaky, not tough and chewy. Repeat the same process for the rest of the polis. Always serve Purna Chi Poli with clarified butter as dessert or main dish.