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Stone-ground bajra atta in a kraft bag with bajra grains

Pind se

Bajre ka Atta (stone-ground)

Coming soonBatch prefix BA-

Pearl millet flour, ground fresh on a stone chakki. The winter roti of the village.

Size
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Where it comes from

Bajra is cut when ripe, cleaned by hand and ground in small lots. Bajra flour is best used fresh, so we grind close to dispatch and suggest ordering only what you will use in a few weeks.

How to use it and gift it

Use it for: Bajre ki roti with makhan and gur, bajra khichri.

How it arrives

Step 1: a branded shipping carton, taped and marked Food · Fragile.
1 Branded shipping carton, marked Food · Fragile
Step 2: kraft crinkle paper cushions every side.
2 Crinkle paper on every side
Step 3: your printed gift box sits inside the protection.
3 Your sealed Pindnama pack
Step 4: each item sealed in its own pack, in its own cell.
4 Each item sealed, with a batch code
Step 5: a thank-you card on top.
5 A thank-you card

What you see is what you get

  • Want to see your actual pack? Ask on WhatsApp before paying and we send a real photo of your order. Food is natural, so colour and shape vary a little from batch to batch.
  • Delivery: Multan 1–2 working days; other cities 2–4 working days. Your exact date shows when you choose your city.
  • Broken or damaged? Send a photo on WhatsApp within 24 hours of delivery and we replace the item or refund it. Refund policy
  • Freshness: 3 to 4 weeks (2 months in the fridge). The made date and best-before date are on every label.

Ingredients

Whole pearl millet (bajra). Nothing added.

Shelf life and storage

Shelf life3 to 4 weeks (2 months in the fridge)
  • Pour it into an airtight steel or glass container as soon as it arrives.
  • Keep it in a cool, dry, dark place, away from the stove and sunlight.
  • Always use a dry spoon or cup; moisture spoils flour fast.
  • In hot summer months, keep it in the fridge in a sealed box.
  • If the flour starts to taste bitter, it has gone old; fresh bajra atta tastes mild and nutty.

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How it's made

From bajra to fresh bajre ka atta

Grain from the fields, cleaned by hand and ground fresh on a stone chakki in small lots, so the flour keeps its natural taste.

  1. Bajra from the fields
    1Bajra from the fieldsSpikes cut when the grain is ripe and dry.
  2. Cleaned by hand
    2Cleaned by handStones, husk and dust are sifted out in a chhaj.
  3. Ground on a stone chakki
    3Ground on a stone chakkiGround in small lots, because bajra flour is best fresh.
  4. Packed fresh
    4Packed freshBagged soon after grinding and sent out quickly.