Thalipeeth Bhajani | थालीपीठ भाजणी

The warm aroma of roasted grains, dals and spices is at the heart of PIP AGRO’s Thalipeeth Bhajani. Prepared in-house by PIP AGRO, this traditional Maharashtrian flour blend brings together bajra, Dagadi jawar, Bengal gram, Lokwan wheat, Dadki rice, black gram, moong gram, coriander and badishep. Each ingredient is carefully slow-roasted in an iron kadhai to bring out its flavour and familiar roasted fragrance.

We take particular pride in the balance and aroma of this flour mix. It brings the character of a traditional home kitchen to everyday cooking, whether you are making thalipeeth for breakfast or a warm evening snack. Add chopped onion, fresh coriander, water and your preferred seasoning, then cook on a tawa and serve hot with curd or butter.

Key Highlights & Benefits

• Prepared In-House: Made by PIP AGRO, with attention to the blend and roasting process.
• Slow-Roasted in an Iron Kadhai: Traditional roasting brings out the flavour and aroma of the grains, pulses and spices.
• A Carefully Balanced Flour Mix: Millets, wheat, rice and dals come together with coriander and badishep.
• Versatile for Everyday Cooking: Use for thalipeeth, parathas, chillas, Kothimbir Vadi or Alu Vadi, adjusting the recipe as needed.
• Ready to Cook: The flour is already blended; add your fresh ingredients and cook before serving.

• Ingredients: Bajra, Dagadi Jawar, Bengal Gram, Lokwan Wheat, Dadki Rice, Black Gram, Moong Gram, Coriander and Badishep (fennel).
• Shelf Life: 6 months. Refer to the pack for manufacturing and use-by dates.
• Allergen Information: Contains wheat and is not gluten-free. Processed in a facility that also processes wheat, peanut, soybean, mustard, celery, nuts and dry fruits.

This bhajani is prepared in-house by PIP AGRO. For us, its distinctive roasted aroma is one of the most important parts of the recipe. The grains, pulses and spices are hand-selected and slow-roasted in an iron kadhai, following the traditional approach described on our pack.

It is a flour blend rooted in Maharashtrian home cooking: familiar ingredients, patient roasting and a mix that is convenient to use in your own kitchen. Our focus is on keeping that traditional flavour and fragrance at the centre of every meal you make with it.

Our Specialty

Not just wheat, rice and millet: our recipe names the grains that go into it. Dagadi Jawar, Lokwan Wheat and Dadki Rice sit alongside Bajra, Bengal Gram, Black Gram and Moong Gram, with Coriander and Badishep completing the blend. These native grain names are part of the identity of our bhajani, not hidden behind a generic “multigrain flour” description.

• Named Grains, A Distinctive Recipe: Dagadi Jawar, Lokwan Wheat and Dadki Rice make the ingredient story specific to this blend.
• The Aroma of Traditional Bhajani: Slow roasting in an iron kadhai brings the grains, dals, Coriander and Badishep together in a fragrant flour mix.
• Made by PIP AGRO: Prepared in-house, with particular attention to the balance of the ingredients and the roasted aroma we take pride in.

• More Variety in Everyday Meals: Bajra, Dagadi Jawar, Lokwan Wheat and Dadki Rice bring a mix of grains to your plate, alongside Bengal Gram, Black Gram and Moong Gram.
• Roasted Flavour in Every Meal: The flour’s roasted character and fragrant Coriander and Badishep give your thalipeeth a distinctive savoury base.
• Less Preparation in Your Kitchen: No need to separately roast and blend the listed ingredients. Add fresh ingredients and seasoning to your taste, then cook.
• One Blend, Several Ways to Cook: Prepare traditional thalipeeth, try savoury chillas or parathas, or use it in your favourite vadi recipe.
• Make It Your Own: Add onion, coriander and your preferred seasoning for a freshly cooked breakfast or evening snack.

1. Traditional Thalipeeth
Mix the bhajani with chopped onion, fresh coriander, water and seasoning to form a soft dough. Pat into a flatbread on a clean cloth, transfer to a heated tawa and cook on both sides with a little oil until cooked through. Serve hot with curd or butter.

2. Parathas or Chillas
Use the blend in parathas, or add water gradually to make a batter for savoury chillas. Adjust the consistency and seasoning to suit your recipe.

3. Kothimbir Vadi or Alu Vadi
Use this bhajani as a flour base in your preferred Kothimbir Vadi or Alu Vadi recipe, adjusting the other ingredients as needed.

• Keep Cool and Dry: Store in a cool, dry place away from direct sunlight, as instructed on the pack.
• Seal After Use: Keep the packet tightly closed or transfer the flour to a clean, airtight container.
• Avoid Moisture: Use a clean, dry spoon and keep the flour away from water and steam.
• Shelf Life: 6 months. Follow the use-by date printed on your pack.