Thalipith bhajni is a traditional flour blend used in Maharashtrian cooking. The blend is prepared by roasting a mix of grains and pulses before grinding them into flour. The grains used for this product are sourced from farmers associated with Kalsubai Millets and cultivated using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, bhajni flour is commonly used to prepare thalipith, a flatbread made by mixing the flour with water, spices, onions, or vegetables and cooking it on a tawa. Thalipith is often prepared for breakfast or evening meals and eaten with curd, butter, or chutney.

According to the Indian Food Composition Tables (ICMR-NIN), cereals, millets, and pulses contain carbohydrates, dietary fibre, and plant protein. These nutrients include naturally occurring carbohydrates, fibre, and protein present in grains and pulses. [VERIFY: ICMR-NIN data needed for specific grains and pulses used in this blend]

Choosing flour made from naturally grown grains means the ingredients are sourced directly from farmers rather than large commercial supply chains. At Kalsubai Millets, the grains are cultivated without chemical fertilisers or synthetic pesticides and processed with minimal handling. Buying through a farmer producer company supports farmer incomes while maintaining transparency about sourcing.

This bhajni flour is prepared by roasting grains and pulses and grinding them into a ready-to-use flour blend. It is processed in small batches and can be used directly to prepare thalipith at home.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad