Pressure Cooker Method for Authentic Rajasthani Baati Without Oven

Craving the rustic charm of Rajasthani cuisine? One of its most iconic dishes, Baati, is a delicious baked wheat ball traditionally cooked over wood fire or in an oven. But did you know you can recreate the same authentic taste and texture in a pressure cooker? Whether you're short on time or don’t have access to an oven, this method brings you the perfect golden-brown baatis—crispy on the outside, soft inside, and bursting with earthy flavor.

What is Baati?

Baati is a round bread made with coarse whole wheat flour, ghee, and a few spices. It’s typically served with dal (often panchmel dal) and churma. It holds a special place in Rajasthani thalis and is prized for its rich texture and rustic aroma.

Ingredients for Baati (Serves 3–4)

• 2 cups coarse wheat flour (atta)

• 4 tbsp ghee (for the dough) + extra for dipping

• 1 tsp carom seeds (ajwain)

• Salt to taste

• Warm water as needed

• Optional: A pinch of baking soda (for softer baatis)

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

1. Prepare the Dough

a) In a mixing bowl, combine wheat flour, salt, ajwain, and ghee.

b) Rub the ghee into the flour until crumbly.

c) Add warm water gradually to make a firm dough (not too soft).

d) Divide the dough into equal portions and roll them into smooth, firm balls.

2. Preheat the Pressure Cooker

a) Take a heavy-bottomed pressure cooker (preferably one with a tri-ply body like the Meyer Presta for even heat distribution).

b) Remove the gasket and whistle from the lid.

c) Add 1 to 1.5 cups of salt or sand at the base (acts as a heating medium).

d) Place a stand or trivet over the salt/sand layer.

e) Close the lid (without gasket/whistle) and preheat on medium heat for 8–10 minutes.

3. Cook the Baatis

a) Arrange the baatis on a perforated plate or directly on the stand, ensuring there's enough space between them.

b) Close the lid and cook for 30–35 minutes on medium heat, flipping once halfway through.

c) You’ll notice the baatis turning golden brown with slight cracks on the surface, a sign they’re perfectly cooked.

4. Dip and Serve

a) Once cooked, remove the baatis and gently crack them slightly using a spoon.

b) Dip each baati in melted ghee and serve hot with Rajasthani Panchmel Dal and churma for a complete royal meal.

Why Meyer Presta is Ideal for This Recipe

If you're using a pressure cooker for this, not just any cooker will do. The Meyer Presta Tri-Ply Pressure Cooker is particularly well-suited:

1. Tri-ply construction ensures uniform heating for even cooking of baatis without burning the base.

2. Food-grade 304 stainless steel guarantees safe and healthy cooking.

3. Comes with etched markings to avoid overfilling and for precision.

4. Its traditional safety whistle and durable food-grade sealing gasket give peace of mind while using it for regular pressure cooking.

5. Elegant and robust, Meyer Presta is designed for both efficiency and aesthetics in your kitchen.

   
   

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

   
   

Tips for Perfect Pressure Cooker Baati

• Don’t overcrowd the cooker; cook in batches if needed.

• Preheating the cooker with salt or sand helps mimic oven-like conditions.

• Always flip the baatis for even cooking.

• For smoky flavor, you can briefly roast them over an open flame at the end (optional).

Final Thoughts

Cooking authentic Rajasthani baati without an oven is not only possible—it’s incredibly easy with the right pressure cooker. This method offers the traditional taste in a modern, manageable format. With the Meyer Presta Pressure Cooker, you can enjoy gourmet-level Indian cuisine at home, with less effort and complete safety.

Ready to dive into the flavors of Rajasthan? Your pressure cooker is waiting.