Wash the chana dal 2-3 times. Add 5 cups of water along with the dal in a heavy-bottomed pot. Let the lentils cook on medium-low heat for an hour, stirring a few times. Remove any white foam that may rise up.
Drain all the water. Add sugar, nutmeg powder, cardamom powder, and saffron. Mix well, and cook stirring frequently for 10-15 minutes on medium heat.
Cool down the cooked dal for 10 mins. Blend it to a smooth consistency with a hand blender or food processor.
Knead soft, pliable dough with 1 cup of whole wheat flour, salt, and oil. Let the dough rest for 30 mins.
Start making balls for the dough and the stuffing, which should be of the same size.
Put a heavy griddle on medium-high heat. Roll the dough by using the dry wheat flour that is kept aside for rolling. Make a 3-4 inch diameter circle. Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it. Roll the bread softly using more dry flour. Gently put the rolled bread on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Serve with ghee on top.