Combine all the ingredients in a deep bowl and kneed into sami stuff dough without using any water
Divide dough into 8 equal portions and shape each portiin into an even size round
Flatten the rounds make a small indentation in the centre of the baaties using your thumb keep aside
Take a baati cooker, put it and heat it on medium flame.
Cooking the baatis over a medium flame will ensure that the baati are cooked on the inside also
Arrange the baati is on a serving plate break each baati into two pieces and pour melted ghee on the baaties.
For gatte ki sabji
Mix all the ingredients for gatte together and make a stiff dough , using water as needed you will need about 1 /3rd cup of knead the Dough ,well let it rest for 10 minutes divided into 8 parts and roll them in a Calendar about half inch thick.
Bring about 4 cups of water to boil in a pan on medium high heat gently dropped gatte ,gatte logs in boiling water after it comes to boil, cover the pen and reduce the heat to medium low and cook them cover for about 12-15 minute that should be flotting on the top and will have Bubbles all around
Heat the oil in a heavy bottom pan over medium heat and add fennel seeds, Asafoetida, Red Chillies, stir and add gattes ,stir fry for about 4-5 minutes until they are light golden brown
Add bay leaves, green chilli, chili powder turmeric coriander powder and salt and stir fry for about 2 minutes
Add the water we saved and Kasturi methi Boil for about 10 minutes over low medium hit that this is the time and more water to adjust the thickness of the gravy. As gatte ki sabji will cool off it gravy will become thick
Turn off the heat and add garam Masala Gatte ki sabji is ready to serve