Bansi Wheat Flour | बन्सी गहु पीठ

Experience the authentic taste of traditional Indian wheat with PIP AGRO Bansi Wheat Flour, made from the Bansi variety of Durum wheat. Known for its natural golden-yellow color and rich flavor, Bansi wheat is widely appreciated for preparing soft, flavorful chapatis and rotis.

Our PIP AGRO Bansi Wheat is carefully sourced from farmers Radhakisan Gulave and Akash Manker, who cultivate this traditional wheat variety with care. The grains are cleaned and finely milled to create flour that retains the natural qualities and texture of durum wheat.

Durum wheat is known for its firm grain structure and distinctive color, which gives PIP AGRO Bansi Atta its characteristic appearance and taste. Once you enjoy chapatis made from this flour, its texture and flavor make it a favorite for everyday meals.

Perfect for traditional Indian cooking, PIP AGRO Bansi Wheat Flour is ideal for making rotis, chapatis, parathas, and other wheat-based recipes.

Key Highlights & Benefits

• Made with Bansi Wheat: Premium quality wheat variety.
• Natural Ingredients: Pure wheat grains ground into flour.
• Fine Texture: Perfect for soft rotis and chapatis.
• Versatile: Great for rotis, chapatis, parathas, and traditional recipes.
• A Known Farming Connection: Sourced through our relationships with farmers, including Akash Manker, who practises natural farming in Washim.

• Ingredients: 100% Bansi Wheat.
• Allergen Information: Contains wheat (gluten).
• Pack Sizes: 2 kg, 4 kg and 10 kg. Select your preferred size before ordering.
• Shelf Life: 6 months. Follow the manufacturing and best-before dates printed on your pack.

• The Wheat Behind the Flour: Bansi is a traditional durum wheat variety, known for its firm grain structure, golden-yellow colour and distinctive wheat flavour.
• How It Is Prepared: The wheat grains are cleaned and finely milled into flour for everyday cooking.
• Why the Variety Matters: Bansi brings its own colour, texture and flavour to the dough, giving familiar recipes a distinctive grain character.
• Made for Your Everyday Kitchen: Use it for chapatis, rotis and parathas. Adjust water gradually to suit the dough and the recipe you are preparing.

Meet Akash Manker: An Advocate with a Commitment to Farming

Meet Akash Manker, a practising advocate from Washim whose commitment extends beyond the courtroom to the soil. Through his farm and organisation, Rukshayirva, he grows wheat using natural farming practices, producing more than 10 tonnes of wheat each year for PIP AGRO.

A Family Rooted in Service

With a father who served in the police and his own career in law, Akash comes from a family rooted in service. Farming is another way he carries that spirit forward. Alongside his legal practice, he makes time to cultivate his land and encourage other farmers to embrace natural farming.

Growing Wheat, Inspiring Farmers

For Akash, this is more than a personal passion. He wants his work on the farm to inspire others, showing how care for the soil and thoughtful farming practices can bring good-quality grains to our everyday meals.

From Washim to Your Family’s Table

We value that care in the Bansi wheat we procure from him. Ground into flour, it is a lovely choice for making soft chapatis, connecting a farmer’s dedication in Washim with the simple comfort of a freshly cooked meal at home.

• Soft Chapatis for Everyday Meals: A fine-textured flour for the chapatis and rotis served with your family's favourite dal, sabzi and chutney. Kneading, resting and cooking also influence softness.
• Distinctive Colour & Flavour: Bansi wheat's natural golden-yellow colour and rich wheat flavour bring character to familiar recipes.
• One Flour, Several Recipes: Keep it on hand for everyday rotis, plain parathas and stuffed parathas, adapting the dough to each preparation.
• A Simple Ingredient: Made from 100% Bansi wheat, with a named farmer connection behind the grain.

1. Soft Everyday Chapatis & Rotis
Add water gradually and knead into a soft, manageable dough. Rest it covered before rolling, then cook on a hot tawa without drying out the chapatis. Keep them covered until serving with dal or vegetables.

2. Plain Parathas
Roll the dough into plain or layered parathas and cook on a tawa with ghee or oil to your preference. Serve freshly cooked with curd, pickle or a dry chutney.

3. Stuffed Parathas
Use a pliable dough with a cooked, cooled potato or vegetable filling. Keep excess moisture out of the filling and roll gently. Adjust the amount of water in the dough to make it easy to handle.

4. Your Family’s Traditional Wheat Recipes
Try Bansi flour in familiar recipes that call for wheat flour. Begin with a small batch and adjust hydration and resting time to the feel of the dough rather than assuming every flour behaves the same way.

• Before Opening: Store in a cool and dry place, away from direct sunlight, moisture and stove heat. Follow the storage instructions on your pack.
• After Opening: Keep it in a clean, dry, airtight container to maintain freshness. Close the lid promptly after each use and keep it away from steam and wet utensils.
• Everyday Handling: Use a clean, dry scoop. Do not return flour exposed to water or leftover dough to the storage container. Clean and dry the container before refilling.
• Shelf Life & Stock Rotation: Shelf Life: 6 months. Follow the manufacturing and best-before dates on your pack and use older packs first. Opening does not restart the shelf life.
• Check Before Use: Do not use flour with visible mould, signs of infestation or an unusual stale smell. Protect the container from moisture, particularly during humid weather.