Soak 1 cup of chana dal in water for 2 hours, then drain the water.
Cook the soaked chana dal in a pressure cooker with 2 cups of water for 4 whistles.
Drain the water from the cooked dal and grind it into a coarse paste.
In a pan, add 1 cup of jaggery and the dal paste. Cook on medium heat until the jaggery melts and mixes well with the dal.
Add 1 teaspoon of cardamom powder to the mixture and stir well. Cook until the mixture thickens and leaves the sides of the pan. This is the 'poornam'.
In a separate bowl, mix 2 cups of wheat flour, a pinch of salt, and enough water to make a soft dough.
Divide the dough into small balls and roll each ball into a small circle.
Place a spoonful of the 'poornam' in the center of each circle, fold the edges over the filling, and seal it.
Heat oil in a kadai and deep fry the booris until they turn golden brown.
Drain the booris on a paper towel to remove excess oil. Serve warm.