Dar in Pori is typically made from Toor Dal a lentil (also called split pigeon peas)
In my version of this delectable treat I have used a short cut method of making it with canned chickpeas!

Ingredients

Pastry
2 Cups of Maida or Refined Flour
6/7 cubes of cold butter cut in cubes
Ice cold water
A little melted Ghee to brush on the pastry
A dash of rose water

For the filling
2 cans of drained chickpeas mashed ( I used a food processor)
1/2 a cut of chopped nuts and dried fruits ( I used pistachios, almonds and cranberries )
Optional nuts are chironji or charoli  and fruits are raisins
2 tsp rose water
3/4 cup jaggery ( or  you can use sugar)

Method
Measure the flour

Sift it

Add the butter cubes

Add iced water and rose water

Rub the butter and water in the flour

Make a smooth dough and portion it in small balls
Cover the balls with a damp towel and let them rest

Filling

Drain 2 cans of chick peas

Chop up fruts and nuts

Add the mashed chickpeas , a little ghee, jaggery and the fruit and nuts to a thick bottomed pan
Add a couple of spoons of  rose water

Cool the filling then make portions

Flatten on portion of the pasty and put the filling in it

Cover the filling in the pasty and shape it like a round disc

Brush with a little melted ghee

Preheat oven to 180 C and put 2 poris in a baking tray lined with foil(brush the foil with little ghee before putting the poris to bake) and cook for 10 to 15 minutes until golden brown on both side

Let the poris cool down

Cut and serve with tea!