Heat oil in a pan and add cumin seeds (jeera) to it, along with some heeng (asafoetida).
1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil, 1/4 Teaspoon Heeng (Asafoetida)
When the cumin seeds start to splutter, add minced ginger, garlic and finely chopped green chillies. Fry them for a few seconds.
3-4 Cloves Garlic, 1 Inch Piece of Ginger, 1-2 Green Chillies
Add boiled green peas to the pan.
1/4 Cup Green Peas (Matar)
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.
1 Teaspoon Saunf (Fennel Seeds), 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt
Add coarsely mashed boiled potatoes to the pan.
3 Large Potatoes
Mix the potatoes with the spices and add some chopped coriander leaves.
1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
The stuffing for bati is ready. Mix the coriander leaves and set it aside.