Mix all ingredients for the baatis in a large bowl.

Knead to form a soft, pliable, non-sticky dough. Add milk if needed.

Divide the dough into equal portions and cover with a damp cloth. Let it rest for 30 minutes.

Prepare the masala filling by heating oil in a pan.

Add cumin seeds, onions, and green chilies to the oil and sauté until onions are light pink.

Add ginger garlic paste, red chilli powder, turmeric powder, coriander powder, roasted cumin powder, and salt. Stir continuously until the raw smell of spices disappears.

Add peas and cook for 3 minutes until combined.

Add water if needed to cook the peas. Cook until excess water evaporates completely.

Set the masala aside to cool completely.

Flatten a portion of dough into a 2-3 inch disc.

Place some peas masala filling in the center.

Bring the ends together, encasing the filling, and seal the opening by pinching the edges.

Press the ball slightly and make a small depression in the center.

Repeat with all dough portions.

Boil 3 liters of water in a heavy-bottomed pot. Reduce heat and gently slide the baatis into the water.

Cook on low heat for 15-20 minutes until they rise to the top.

Preheat the oven to 200 degrees Celsius.

Drain the cooked baatis and place them on a platter to cool.

Place the cooled baatis on a baking sheet lined with parchment paper.

Bake at 200 degrees Celsius for 25-35 minutes, turning every 10 minutes, until golden brown and crisp.

Remove from the oven and cool slightly.

Serve hot with ghee, Panchmel Dal, or as a snack with tea.