Ingredients 

• 1 lb Potatoes, Peeled & Boiled
• 1 green chilli finely chopped
• 2 tbsp oil
• 1/4 tsp cummin seeds
• 1/4 tsp mustard seeds
• 1/2 tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp salt

For Bati

• 2 cups whole wheat flour or corn flour
• 1tbsp oil/ghee
• 1 tsp salt
• Warm water
• Oil for deep frying

Method 

• Dice the potatoes into 1/2 in cubes. 
• Heat the oil in a skillet over a medium heat . Add the cummin, mustard and green chilli & when the mustard starts to splutter, add the potatoes, tumeric, chilli, coriander, salt. stir fry for 5-7 minutes. 
• Put aside. Cool. 

For Bati

• Mix flour, salt, oil/ghee & make a tight dough
• Keep aside for 20 minutes. 
• Divide the dough into balls. (tennis ball size). 
• Take a ball, flatten it on a slightly floured surface & roll into a round of 3 in across. Place 2 tbsp of the filling in the center and fold up the edges enclosing the filling completely. Press the ball (bati) lightly in between your palm
• Take water in a saucepan for boiling. Put the bati into boiling water & boil it on medium heat for about 30 minutes. 
• Take out bati when done & keep aside, till it cool(about 30 minutes). 
• Heat the oil in a saucepan over a medium heat. Put as many bati as you can into the hot oil & fry until crisp & golden. Drain.