Heat oil in a pan and add cumin seeds (jeera) to it.

When the cumin seeds start to splutter, add minced ginger, garlic and finely chopped green chillies. Fry them for a few seconds.

Add boiled green peas to the pan.

Then add fennel seeds (saunf), turmeric powder (haldi), red chilli powder, garam masala, coriander powder (dhania), dry mango powder (amchur) and salt. Sauté the spices for 3-4 minutes.

Add coarsely mashed boiled potatoes to the pan.

Mix the potatoes with the spices and add some chopped coriander leaves.

The stuffing for bati is ready. Mix the coriander leaves and set it aside.

Add whole wheat flour to a large mixing bowl along with some salt.

Then add 1 tablespoon molten ghee.

Rub the flour with the ghee to coat it completely. This is also called adding moyen.

Add around 1/3 cup of water in small increments.

Knead the flour to make a stiff dough.

Divide the dough into small pieces and roll them into lemon sized balls.

Gently press the balls with your hand to flatten them out in the shape of a small bowl.

Place a spoonful of the potato stuffing prepared earlier in the center of the dough.

Start gathering up the sides of the dough in the center and pinch it together at the top to close the gap.

Gently roll it around between your palms to give it a round shape.

Prepare all the batis this way.

Bake the the batis in a preheated oven and bake them at 180 C or 350 F. Take them out halfway through baking and turn them around.

Brush ghee on the batis before placing them back in the oven.

Bake for a total of around 40 minutes till the batis become hard. You can also fry the batis in ghee instead of baking.

Brush some more ghee on the batis and serve them hot along with dal and chutney.