· By Babo's Kitchen
Why We Make Panjiri With Lentils Instead of Flour
Traditional Panjiri recipes vary from family to family.
Some use wheat flour. Some use semolina. Others include different nuts, seeds, spices, or sweeteners.
At Babo's Kitchen, our Panjiri is based on the family recipe we grew up with, which has always used roasted moong lentils instead of wheat flour or semolina.
Why?
Because lentils create an incredible depth of flavor while adding natural nutrition and a delicate crunch. That makes our version different from many Panjiri recipes. Roasted moong lentils give it a distinctive nutty flavor and delicate crunch, while creating the base of a naturally grain-free, gluten-free Panjiri.
Roasted correctly, lentils become nutty, buttery, and surprisingly addictive.
They also allow us to create a grain-free Panjiri that feels relevant to modern shoppers without losing the spirit of the original recipe.
We aren't trying to reinvent Panjiri. We're continuing a tradition through our own family lens. The result is a pantry staple that honors where we came from while fitting naturally into how people eat today. That's the story behind every bag of Babo's Panjiri.
Ready to try Panjiri? Explore our Original and Unsweetened varieties.
