Bagrry’s Oats Atta Review

Bagrry's Oats Atta is meant to be added to your regular atta to create a healthier roti as it boosts the level of fiber and protein content. But how does it taste? And, are the rotis as soft and tasty?

Nowadays, many people have switched to healthier alternatives of whole wheat flour, which include bajra atta, chana atta, and oats atta among others. Interestingly, most brands offer these healthy flours for our convenience. One of those brands is Bagrry’s that has come with Oats Atta, which is made with whole-grain oats. It has other healthy flour additives like oat bran and wheat bran. We grabbed a 500-gram pack of Bagrry’s Oats Atta and reviewed it. Here’s what we think about it.

Did you know? Oats are high in protein and provides a lot of dietary fiber, which in turn helps you manage weight, helps reduce cholesterol, and keeps your body overall healthy. Read all the benefits of oats here.

Do you know which is the healthiest oats brand? If not, we tell you which brand has the maximum fiber in it.

Important Facts About Bagrry’s Oats Atta

*As per the information given on the pack and official website

  • You need to add 50% whole wheat atta to the oats atta to make healthy rotis.
  • It should be consumed within 6 months from the date of packaging.
  • Apart from rotis, you can make parantha, cheela, kulcha, dosa, idli, veg cutlet, oats samosa, etc. using Bagrry’s Oats Atta.
  • It has no added salt, sugar, or any preservative.
  • It provides 10.2 grams of dietary fiber per 100 grams.
  • The oats atta pack recommends 2 servings a day (1 serving= 2-3 rotis)
  • The Bagrry’s oats atta has about 397 calories per 100 grams (139 calories per 30 grams). It has 14.2 grams of protein per 100 grams.
  • The Bagrry’s oats atta has about 397 calories per 100 grams (139 calories per 30 grams). It has 14.2 grams of protein per 100 grams.
 Bagrry’s Oats Atta Review

Bagrry’s Oats Atta

You can make cutlets, idlis, samosas, paranthas, cheelas, etc. using Bagrry’s Oats Atta.

Size: 300 grams, Price: Rs. 100*

*New Package Price

*Please note that the Bagrry’s Oats Atta packaging we reviewed has now been changed. Information and contents in the packaging remain the same.

The Process We Followed

We followed two processes to review Bagrry’s Oats Atta in our test kitchen:

  1. We made rotis using only Bagrry’s oats atta.
  2. We made rotis and paranthas using the oats atta along with whole wheat atta.

#FirstImpressions Of Bagrry’s Oats Atta

While kneading the atta, we felt that it required more water to make a softer dough as compared to that of whole wheat flour. It could be due to the presence of fiber in it. Fiber tends to absorb more water. (1)

We didn’t mix any other flour in Bagrry’s oats atta, the first time we made rotis, in order to test the overall texture and taste of the chapatis. The rotis came out well but didn’t puff up as you would get in whole wheat flour rotis. We made at least 5-6 oats chapatis and kept them in roti servers that keep the rotis from becoming soggy. (Read our Best Roti Server Review here) We noticed that the rotis were becoming hard as they cooled down, and became more brittle and easy to break. Taste-wise, the rotis were slightly drier, and you could taste the fiber in them. You tend to feel fuller by the second roti.

The second round of using oats atta included kneading it with whole wheat flour. We mixed the two attas in the ratio 1:1 as suggested by the pack. (The newer pack suggests adding 2 cups of oats atta and one cup of whole wheat flour). This time we made both roti and paranthas. Interestingly, both of them came out to be softer and puffed up better as compared to the first process. However, both turned harder by the time they cooled down. Taste-wise, they were much lighter on our palates. The paranthas were crisp from the outside and soft from inside.

Note: Make sure you add salt to your atta if you plan to make anything other than rotis.

Overall, we think the rotis came out well. We would suggest consuming them hot and fresh, rather than keeping them for a longer time, making them hard and brittle. Adding oats chapatis in your diet will definitely be a healthier alternative to your usual whole wheat flour rotis.

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* No part of this review is sponsored by any brand. All expenses were borne by us.

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Comments

  1. Shraddha Chopra says

    Whenever we add any fibrous atta to the regular wheat atta, the rotis are bound to be hard. If not eaten immediately the taste is usually bad. So yes you’re right, these must be eaten fresh and not stored.

  2. Megha Arora says

    I add ragi and sattu mix to my dough with some pureed veggies like Palak and beetroot for the family. The veggies usually make the rotis a little softer.

  3. We even mix this into our multigrain atta to make it healthier.

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