Bhajani is a traditional flour blend made by roasting grains, millets and pulses before grinding them together. The roasting gives the flour its characteristic toasted aroma and earthy flavour and forms the base of Maharashtrian thalipeeth.

Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta is made with wheat, rice, jowar, bajra, ragi, bengal gram, green gram dal, black gram, coriander, asafoetida, cinnamon and black pepper.

The blend contains wheat and rice along with the millets jowar, bajra and ragi. It also includes bengal gram, green gram dal and black gram with coriander, asafoetida, cinnamon and black pepper.

Slow-roasting develops the toasted aroma and deeper flavour associated with traditional bhajani before the ingredients are ground together. It is one of the defining preparation steps that gives thalipeeth bhajani its distinctive character.

Regular wheat atta is made primarily from wheat while Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta combines wheat with rice, jowar, bajra, ragi and several dals plus spices. The ingredients are also slow-roasted before grinding which gives the bhajani a more earthy and toasted flavour.

Traditional thalipeeth bhajani is defined not only by its mix of grains, millets and dals but also by roasting them before grinding. A regular multigrain atta may combine several grains without following this traditional roasting process or the same Maharashtrian ingredient profile.

It has a rich, earthy and lightly toasted flavour with gentle spice notes from coriander, asafoetida, cinnamon and black pepper. The slow-roasted grains and dals give the flour a distinctive savoury aroma.

Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta comes from Alibaug, Maharashtra. It is inspired by traditional Maharashtrian bhajani and is slow-roasted and ground in small batches.

Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta is made in Alibag by Suvarna Sandip Warde and Kasthuri, an all-women-staffed restaurant and self-help group. The flour is prepared in small batches using traditional slow-roasting methods.

Mix the bhajani with chopped onion, coriander, green chilli, your preferred spices and enough water to form a thick mixture. Spread it on a greased tawa and cook until golden on both sides then serve hot with curd, ghee, pickle or chutney.

You can use it for parathas, chillas and bhajis as well as other savoury multigrain preparations. It works well in recipes such as kanda bhaji when you want to use the roasted flour blend beyond traditional thalipeeth.

Yes. Grated carrot, cucumber, beetroot, spinach or bottle gourd can be mixed into the thalipeeth mixture along with onion, coriander and spices. The choice can be adjusted according to taste and the consistency required for cooking.

A 25g serving provides approximately 94.32 kcal, 6.34g protein, 16.78g carbohydrates and 1.08g dietary fibre. It contains 0g total sugars and 0g added sugars per 25g serving.

Yes. Thalipeeth bhajani can be included as part of a balanced diet when portion size and the overall meal are considered. Weight management depends on total energy intake and preparation choices so additions such as oil, ghee and accompaniments should also be taken into account.

Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta is preservative-free and contains no artificial additives. Its ingredient list contains grains, millets, dals and spices only.

Store the sealed pack in a cool, dry place away from moisture. Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta has a shelf life of 6 months from the date of packing.

Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta is available in 500g and 1kg packs.