How to Make Perfect Rajasthani Baati in a Pressure Cooker

Rajasthani Baati is a beloved traditional Indian bread known for its crispy exterior and soft, crumbly center. While it’s typically baked in a tandoor or oven, you can achieve the same authentic texture right at home using a pressure cooker—especially when you have the right cookware. Enter the Meyer Presta Tri-Ply Pressure Cooker—a safe, sturdy, and stylish kitchen essential that makes pressure cooking efficient, even, and hassle-free. With its even heat distribution and etched internal markings, Meyer Presta is ideal for baking-style dishes like Baati, giving you delicious results every time.

What is Baati?

Baati is a hard, unleavened bread made with whole wheat flour and ghee, flavoured with a hint of ajwain (carom seeds). Traditionally baked over coal, it's now easily adaptable to modern kitchens. When served with Panchmel Dal and churma, Baati becomes part of the iconic Rajasthani Dal-Baati-Churma trio.

Ingredients to Make Baati:

• 2 cups whole wheat flour

• ¼ cup semolina (optional, for added texture)

• 2 tbsp ghee (for dough)

• 1 tsp ajwain (carom seeds)

• Salt to taste

• Water for kneading

• Additional ghee for dipping the baatis

Step-by-Step: Cooking Baati in a Pressure Cooker

1. Prepare the Dough

• Mix wheat flour, semolina, salt, and ajwain.

• Add ghee and rub it in until crumbly.

• Gradually add water and knead a firm dough. Rest it for 10-15 minutes.

2. Shape the Baatis

• Divide into equal portions and shape into round balls.

• Press a small dent in each ball using your thumb.

3. Preheat the Pressure Cooker (without gasket and whistle)

• Place your Meyer Presta Pressure Cooker on medium flame.

• Add 1½ cups of salt at the base, place a steel ring or stand, and preheat for 5 minutes.

Why Choose Meyer Presta?

Thanks to its tri-ply construction, Meyer Presta distributes heat evenly to avoid burning or uneven cooking. The etched internal markings help with accurate measurements, and its high-grade, nickel-free stainless steel body ensures safe, long-lasting use.

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

4. Cook the Baatis

• Place the baatis on a steel plate or directly on the stand inside the cooker.

• Close the lid (without gasket and whistle) and cook on medium heat for 15–18 minutes, turning them halfway through.

• Check for a golden crust and soft center.

5. Finish with Ghee

Dip the hot baatis in melted ghee just before serving. Pair them with spicy dal and sweet churma for a royal Rajasthani meal.

Tips for the Best Baati:

• Use coarse flour or semolina for a grainier texture.

• Don’t skip the resting time for dough—it makes the baatis more tender.

• The Meyer Presta Cooker ensures your baatis are evenly browned without sticking or burning.

• Always cook with the lid closed but without the gasket or whistle to mimic oven-like conditions.

Conclusion

Cooking Rajasthani Baati in a pressure cooker is no longer a compromise—it’s a smart and efficient way to enjoy this traditional favourite. With the Meyer Presta Tri-Ply Pressure Cooker, you don’t just save time—you also ensure even heat, perfect texture, and the authentic taste of Rajasthan in every bite. Whether you're hosting a festive meal or craving a comforting Indian thali, this method brings home-style baati to your plate—beautifully and effortlessly.