In a mixing bowl, take maida (I used semolina flour), add 1 tablespoon of oil/ghee, salt and mix well.
Then add water little by little to make a dough by kneading it well for 5 min.
Dough should be soft and pliable. Cover and keep aside for at least 2 hours.
Meanwhile, chop dates and grind it in a mixer.
Heat a pan with a teaspoon of ghee in low flame and add ground dates, coconut (I used desiccated, but fresh works well too).
Add powdered jaggery and cardamom powder. Just heat in low flame to mix everything together.
Cool down and make equal sized balls (gooseberry sized).
Once 2 hrs resting time is over for the dough, knead it again well and divide into equal sized balls.
Pour a tablespoon of oil over the rolled balls and keep it covered for 5 mins.
To prepare poli, over a clean kitchen counter top, place a butter paper and first flatten with hands.
Then stuff it with prepared dates by covering the dough around dates ball.
Flatten slightly and roll it thinly in between 2 butter papers. Butter paper helps to thin the poli well. If you do not have butter paper, you can use oil or dust generously with flour too.
Heat tawa and drizzle some ghee, transfer the poli to the tawa.
Cook in medium flame. Drizzle more ghee on top and flip to cook both sides until golden. Repeat to finish.