Grind all the whole spice masala ingredients (coriander seeds, fennel, cloves, mace, peppercorns) using a mortar and pestle and set it aside.

Pulse the corn once in a blender so that it comes together and set it aside.

Heat oil in a pan and add in cumin seeds and hing. Let them crackle and add in the pulsed corn.

Saute for 3-4 minutes on medium heat and add in your ginger and green chili paste.

Sprinkle 1-2 tsp of water (skip this if you are using frozen corn) and cook covered for 5 minutes until the water evaporates and the corn is just done. We want the corn on the crunchier side.

Now we will add boiled potatoes, cilantro, all the spices, and ground whole spices. Saute for 2-3 minutes and your filling is ready.

Finish it off with some more cilantro and cashews.

Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee. Mix this evenly using your hands until the dough comes together in a loose ball and forms clumps when you press it together.

Now, with the help of yogurt, start making a semi-soft dough and use water as required. Make sure that the dough is semi-soft (and not firm) since we need a softer dough for stuffing it with corn filling.

Cover the dough and let it rest for 15-20 minutes while you make the corn filling.

Preheat the oven on 375°F or 190°C.

Now, divide the dough into equal parts (I made 12) and shape them into balls. Then, flatten them with your hands and place the corn filling in the center. Seal the dough around the filling and and smooth them into a baati shape with the help of your palms.

Arrange all the baatis in a baking tray and bake them for 30-40 minutes. One side usually takes 15-20 minutes or until their top turns golden brown. Once it’s done, flip them and let the other side bake until golden brown. Once you start seeing cracks, you'll know you have perfect baatis.

When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist.

Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and arrange them in the serving dish.

Serve the Stuffed Corn Baatis with Tomato Peach Chutney (see this for recipe), garlic chutney, and mint-cilantro chutney. You can also enjoy them the traditional way with Rajasthani dal (see my Rajasthani Dal Baati for the recipe).