In a cooker pot pour gram dal. Wash it twice. Add sufficient water into it. Place pot into pressure cooker & make 4 whistles of it. Turn the flame off.

Pour cooked dal into strainer.
Drain all the water from dal and keep that water it can be used for preparing a dal called “Katachi Amti”

In a kadhai add cooked dal, add sugar to the daal and start cooking until most of the water evaporates, and the mixture stops sticking to the pot. Add cardamom powder and mix well.

To make puran soft grind it into mixer or on the strainer mash with spatula. Mash the puran mixture very well with a potato masher or strainer. You need to mash the lentils thoroughly. I have mashed puran in the strainer with spatula.. Add cardamom powder mix it well. Puran stuffing is ready.

Keep ready puran aside. For the dough, take 1 cup of wheat flour. Add salt, 1 tsp very hot oil as a mohan. Mix it well with flour. Then add water & knead a stiff dough. Rest the dough for 20 minutes. After 20 minutes, knead dough & make equal sized dough balls.

Take one ball & roll like a poori. Place puran at the centre of poori
and press to form a half moon. Fold the other side of puri over and press two sides gently to seal. Make sure the kadabu is sealed properly otherwise frying oil will get inside and burn puran. 

I made some"murad"type of design at the edges of kadabu to seal it.
You can also use fork. For this gently press the tip of a fork into the sealed edges, and cut any uneven ends with a knife. Alternatively, you can use a Karanji Cutter if you have one.

All kadabus are ready to fry. Heat oil in kadhai. Drop kadabu one by one into medium hot oil.
Fry on medium heat until golden brown. Kadabu will puff up when fried. It will soften once cooled.