A slow-roasted besan, ghee, gond, nut and seed blend, made fresh at home. Rich and satisfying for when a craving hits, and naturally good for your energy, skin and hair.
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A Punjabi staple: wheat or chickpea flour slow-roasted in ghee, then stirred together with nuts, seeds and warming spices. It's traditionally made at home from scratch and eaten by the spoonful, especially in winter. Ours is made the same way with chickpea flour (besan), in a home kitchen, one batch at a time.
High in magnesium, which contributes to normal energy-yielding metabolism and the reduction of tiredness and fatigue. A source of zinc, which contributes to the maintenance of normal skin and hair.
Eat it as-is with a cup of tea, or stir into warm milk or yoghurt — however suits your routine.
Ready-to-eat Pinni bites: coming up.
Masala chai, a bowl of panjeeri, and a proper sit-down.
A small, relaxed get-together over freshly brewed masala chai and panjeeri. Try it the way it's traditionally eaten, ask what goes into it, and chat about how it's made.
Currently taking orders from our early circle.
Every tier gets the same 500g pack — about 15 days' worth. Paying more helps cover early production costs (packaging, kitchen time) while we're still finding our feet.
Pay by bank transfer below.
