Combine Bagrry’s Oats Atta, wheat flour, sesame seeds, ginger garlic paste, spices and oil in a bowl and knead into a soft dough using enough water. Keep it aside for 15 minutes
Divide the dough into 4 equal portions and roll out each portion into very thin chapattis. Sprinkle a little flour on the surface to make it easier for you to roll
Cook each khakhra lightly for a few seconds on both sides on a tawa (griddle)
Apply a little oil and cook again on a slow flame until crisp while applying some pressure using a cloth
