Ingredients :

 Wheat flour – 1½ cup
 Salt – 1 tsp
 Baking powder – ½ tsp
 Cumin seeds – 1 tsp
 Medium onion chopped - 1
 Green chilies, chopped - 2
 Garlic, chopped – 1 tsp
 Ghee – 1½ tsp
 Melted ghee - ½ cup
 Water – ½ cup
 Gram flour – ½ cup

Method :

 Combine all the dry ingredients and sift in a bowl.
 Mix the cumin seeds, chopped onion, green chilies, garlic and ghee into the flour mixture. Gradually add the water to knead into stiff dough. Divide into equal sized portions and
shape into balls.
 NOTE: The dough for the baati is not very smooth dough, even while shaping into balls the surface will not be extremely smooth. The cracks that form while shaping the dough are characteristic of traditional baati.
                       
                                                 
 Cover with a damp cloth till they are ready to go into the oven, so as to prevent the outer surface from drying.
 Preheat the CRISP plate using the CRISP mode for 2 minutes.
 Place the baatis on the CRISP plate and bake in the FORCED AIR mode for 10 minutes at 175°C.
 To complete the baking switch to the CRISP mode for 3 minutes.
 Take the baatis out of the oven and dip them into melted ghee for 2-3 minutes and serve hot with dal.