Gather all the flour ingredients in a tray or mixing bowl
3 cups Wheat flour, ¼ cup Almond flour, ¼ cup Semolina Flour, ¼ cup Chickpea flour, ¼ cup Coarse wheat flour, 1 teaspoon Carom seeds, ¾ cup Oil, 1 teaspoon Salt, 1.5 cup Milk
Mix all the flours, add oil and knead a stiff dough.
Divide into small balls. Cover and keep them aside.
While the dough is resting, prepare the stuffing for masala-bati.
Gather all the ingredients to make the filling
Start by heating oil in a pan.
1 tablespoon Oil
Add asafoetida and cumin seeds when oil is hot.
⅛ teaspoon Asafetida, ½ teaspoon Cumin seeds
When the cumin seeds start to splater and crushed coriander seeds.
½ tablespoon Coriander seeds
Roast them for a few seconds and then add chopped ginger and green chilies. Continue sauteing.
1 tbs Ginger, 3 Green chilies
Add broken cashews and peas; then continue to roast the mixture.
¼ cup Cashews, 1 cup Peas
While roasting mash the mixture using a masher.
Add crushed boiled potatoes and mix well.
1 lb Potatoes
Add spices - dry mango powder, garam masala and salt.
1 teaspoon Dry mango powder, ½ teaspoon Garam masala, 1 teaspoon Salt
Continue to roast for some more time.
Now flatten the balls, previously kept aside. Curve them slightly to make a bowl.
Put a spoon full of filling inside the dough bowl.
Bring together all the sides and close it. You may also make half plain and half masala batis.
Now repeat the same process for all the balls. Press the balls slightly using a thumb impression.
Grill the batis over very low heat and make sure to turn from all sides for even cooking.
While still hot, crush them with the help of a kitchen towel and dip them in clarified butter.
Serve with famous accompaniments daal, chokha and churma.