Mix together the flour, semolina, yogurt, spices and ginger-garlic paste. Knead into a semi-hard dough using just enough water. Keep aside for 20-30 mins covered with wet muslin cloth.

Meanwhile, heat oil in a pan, tip in cumin seeds and allow them to sizzle. Add chopped onion and green chilies and fry till the onions turns light pink in colour. Add in green peas and all the spices, mix well and cook till the green peas get cooked properly.

Stir frequently in between and add in a few drops of water if the masala gets very dry, mixture should not be watery at all, and that all the moisture should have been absorbed by the peas. Allow the mixture to come to room temperature before proceeding further.

Now, divide the dough into 8-10 equal-sized balls. Flatten the dough ball between your palms and spoon in a portion of green peas stuffing inside.

Bring together all the sides, seal it tightly and remove any excess dough. Flatten the rounds lightly and keep aside. Prepare all the baatis like this and keep ready.

Boil plenty of water in a deep non-stick pan, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while gently stirring occasionally. Drain and keep aside to cool down a bit. Now heat oil in a pan and deep fry the battis.

To serve- Break a bati from top applying some pressure with your palm or a spatula. Drizzle some melted ghee on top and serve hot