Oats Vegetable Khakra

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  • 25 Minutes
  • 2 Serving


  • Bagrry’s White Oats - ½ cup, powdered
  • Whole wheat flour - 1 cup
  • Cumin powder - ¼ tsp, roasted
  • Sesame seeds - ½ tsp
  • Carom seeds (ajwain) - ¼ tsp
  • Turmeric - ¼ tsp
  • Ginger garlic paste - ½ tsp
  • Oil - 1 tbsp
  • Salt & Chili powder - to taste


  • Combine Bagrry’s white oats, 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
  • Remove from the flame and allow to cool
  • Serve with chutney or pickle of your choice


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