Cook Traditional Rajasthani Baati Without Tandoor Using a Pressure Cooker

Traditional Rajasthani Baati is beloved for its firm exterior and soft, flaky interior. While it’s usually baked in a tandoor, modern kitchens can recreate the same authentic taste and texture using the Meyer Presta Pressure Cooker—a cooker that goes beyond boiling and steaming. With its superior construction, even heat distribution, and versatility, the Meyer Presta allows you to bake, roast, and cook with confidence and precision.

Step-by-Step Method Using Meyer Presta

Tools Required

• Meyer Presta Pressure Cooker (5.5L preferred for batch space)

• Steel trivet or ring stand

• A metal plate or salt to create heat insulation

• Mixing bowl, knife, tongs, and slotted spoon

  
  

  

  
  

Ingredients (Yields 8–10 Baatis)

• Whole wheat flour (atta) – 2 cups

• Semolina (sooji) – ¼ cup (for crisp texture)

• Ghee (clarified butter) – 4 tablespoons (for dough) + more for soaking

• Carom seeds (ajwain) – ½ teaspoon

• Salt – ¾ teaspoon

• Baking soda – a pinch (optional, for softness)

• Water – as required to knead a firm dough

Make the Dough

Start by combining whole wheat flour, semolina, carom seeds, salt, and a pinch of baking soda in a mixing bowl. Add 4 tablespoons of warm ghee and rub it into the flour using your fingers until the mixture resembles coarse crumbs. This ensures flakiness in the final Baatis.

Gradually add water and knead into a firm, tight dough. A soft dough will not hold shape and won't develop the crispy crust. Cover the dough with a cloth and let it rest for 15–20 minutes.

Shape the Baatis

Once rested, divide the dough into 8–10 equal portions. Shape each portion into a smooth ball and gently flatten. Optionally, use a knife or thumb to make a small cross mark on the top—this encourages even baking and a traditional appearance.

Preheat the Meyer Presta Cooker (as a Mini Tandoor)

This is where the construction of Meyer Presta truly shines.

• Remove the rubber gasket and pressure regulator (whistle) from the lid.

• Place 1.5 cups of dry salt or a steel plate at the bottom to act as a heat buffer.

• Position a trivet or steel stand on top of this layer.

• Close the lid (without the whistle and gasket) and preheat on medium flame for 8–10 minutes.

  
  

  MEYER Presta Tri-ply with Outer Lid Pressure Cooker 3L

  
  

The triply base of Meyer Presta ensures that heat is distributed evenly throughout the chamber—essential for baking Baatis uniformly without burning the base.

Cook the Baatis in Meyer Presta

Carefully place 4–5 Baatis on the trivet inside the preheated cooker. Make sure they’re not touching each other or the walls of the cooker.

Close the lid (again, without whistle and gasket) and cook on medium flame for 10–12 minutes. Open the cooker, flip the Baatis using tongs, and cook the other side for another 10–12 minutes. You’ll notice the Baatis turning golden-brown, developing a firm crust while retaining moisture inside.

Thanks to Meyer Presta’s sealed, oven-like environment, the Baatis bake evenly and acquire the same texture you’d expect from traditional clay ovens.

Finish with Ghee

Immediately after removing the Baatis from the cooker, dip them in warm melted ghee for a few seconds. This adds rich flavor and softens the crust slightly, enhancing the overall eating experience.

Serving Suggestions

Serve hot Baatis with:

• Panchmel Dal – a spiced medley of five lentils

• Churma – a sweet, ghee-rich mixture of coarsely ground wheat and jaggery/sugar

• Sliced onions, fresh chutney, and pickle for an authentic Rajasthani experience

Benefits of Using Meyer Presta for Baati

The Meyer Presta Pressure Cooker is thoughtfully engineered with features that make it an excellent tool for preparing Baati without the need for a tandoor. Its triply base construction ensures even heat distribution and prevents burning, which is essential for achieving a perfectly crisp outer crust and soft interior. The encapsulated bottom retains heat efficiently, promoting faster and more energy-conscious cooking. The wide base provides ample space, allowing you to bake multiple Baatis in a single batch—ideal for family meals or festive gatherings. Most importantly, its secure lid-lock mechanism ensures safe dry cooking when used without the rubber gasket and pressure regulator—creating an oven-like environment inside the cooker. These combined features make Meyer Presta not just a pressure cooker, but a versatile kitchen ally capable of replicating traditional flavors in a modern, controlled setting.

Additional Tips

• Always remove the gasket and whistle when using Meyer Presta for dry cooking or baking.

• For extra char and smokiness, you can roast the cooked Baatis briefly over an open flame using tongs.

• Don’t add water inside the cooker during this process—the goal is to create dry heat, not steam.

Conclusion:

Using the Meyer Presta Pressure Cooker as your mini-tandoor opens up a world of traditional recipes in modern kitchens, all without the need for specialized baking equipment. Whether you're preparing Baatis for a festive feast or just indulging in a rustic dinner, the Presta delivers authentic results with modern safety and convenience.