Oats Missi Roti

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20 Minutes
Serves 2


  • 2 cups Bagrry’s Oats for Atta
  • 1 tablespoon Bagrry’s Wheat Bran or Bagrry’s Oat Bran
  • 1 cup chickpea flour (besan)
  • 1 cup whole wheat flour
  • 1 onion, finely chopped
  • 1 teaspoon carom seeds
  • 1 teaspoon red chili powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon salt
  • Butter (Optional)


  • 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
    • Finely chopped spinach or fenugreek leaves can be added to the dough, to enhance taste and colour of the missi roti