Oats Missi Roti

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  • 20 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry’s Oats for Atta - 1 cup 
  • Besan - 1 cup
  • Whole wheat flour - 1 cup
  • Bagrry’s Wheat Bran/Oat Bran - 1 tbsp (Optional)
  • Onion - 1, finely chopped
  • Carom seeds - 1 tsp
  • Red chili powder - 1 tsp
  • Cumin seeds - ½ tsp
  • Salt - ½ tsp
  • Butter (Optional)

PREPARATION

Directions

  • Mix 1 cup of whole wheat flour (atta), 1 cup of gram flour (besan), 1 cup of Bagrry's Oats for Atta , 1 tbsp Bagrry’s Wheat Bran/Oat Bran (Optional),  onion, carom seeds (ajwain), red chilli powder, cumin seeds (jeera) and salt in a large bowl
  • Knead the mixture into a semi-soft dough, by adding a little water at a time
  • Divide the dough into equal balls and roll out each one into a roti
  • Heat a griddle and roast the roti evenly on each side, applying a little oil
  • You can smear little butter if desired on each roti and serve hot with curry or dal of your choice

Variations:

  • Finely chopped spinach or fenugreek leaves can be added to the dough, to enhance taste and color of the missi roti
  • Bran can be added to plain chappatis/paranthas as well

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