PREPARATION

1. In a mixing bowl, add 350 grams wheat flour, 1/4 teaspoon carom seeds, 1 teaspoon salt, 1/4 teaspoon fennel seeds, 2 tablespoons oil, 250 milliliters water and knead it into a smooth soft dough.

2. In a another mixing bowl, add 300 grams boiled potatoes, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala, 1/2 teaspoon red chili, 1/4 teaspoon fennel seeds, 1/2 teaspoon salt, 1/2

teaspoon dry mango powder, 1/2 tablespoon cashew powder, 1 teaspoon raisins, 1 tablespoon green chili and mix all the ingredients well.

3. Divide dough into small equal portions. Shape each portion into a katori, stuff with potato mixture, seal the edges and roll into a smooth ball.

4. Boil sufficient water in a heavy skillet and place the stuffed balls in it.

5. Boil them for 20 minutes or till when they start floating, drain them. Cool for 20 - 30 minutes.

6. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.

7. Drain it on an absorbent paper and keep aside.

8. Heat 2 teaspoons oil in a pot, add 1 teaspoon ginger, 1 tablespoon green chili and stir well.

9. Add 1/4 teaspoon turmeric and stir again.

10. Then, add 1 teaspoon salt and mix it well.

11. Now, add 200 grams soaked split black gram, 200 grams soaked split bengal gram, 1 litre water and mix it well.

12. Cover it with lid and cook till you hear 3 - 4 whistle.

13. On other side, take pan, add 55 grams ghee, 1 teaspoon cumin, 1/2 teaspoon red chili and stir for 2 - 3 minutes.

14. Add this tempering into the prepared dal and mix it well.

15. Take the bati and break them. Add it into the dal and mix it well.

16. Garnish with coriander.

17. Serve hot.