Peedhi Roti Essentials Brass Set

In every Indian home, the roti is not just a meal. It is a ritual. The Peedhi Roti Essentials Brass Set is built for that ritual — start to finish.

Begin with the Paraat. Your hands press into pure brass, kneading soft atta into dough. The wide 14-inch hammered bowl gives you room — real room — to work the flour the way it deserves to be worked. No corners. No cramped edges. Just open brass and the rhythm of your hands.

Move to the Tawa. The hand-hammered dotted pattern holds a whisper of ghee across the cooking surface. Your rolled roti lands on warm brass and begins to puff — evenly, gently, perfectly — while the kitchen fills with that unmistakeable fragrance that only comes from metal, heat, and grain.

Finish with the Ghee Pot. The smooth high-polish exterior carries a printed floral motif, making it as beautiful on the dining table as it is purposeful in the kitchen. The flat-rimmed lid keeps the ghee covered and protected. The matching brass spoon is made for exactly this vessel — the right size to scoop and pour without waste.

All three pieces are made from pure brass. All three are hand-hammered in Jagadhri, Haryana by artisans who have shaped this metal their entire lives. No coatings. No synthetics. No shortcuts. This is the Peedhi Roti Essentials Brass Set — the complete brass roti ritual, all in one box.

Individual Product Specifications

Brass Paraat

Add your measured flour to the paraat. Create a well in the centre, add water gradually, and knead directly in the bowl - the Surya Ghadi texture gives your hands excellent grip on the dough. The depth of the paraat's walls prevents flour from escaping during mixing. For pooja use, the paraat doubles as a presentation tray for flowers, diyas, or prasad.

Brass Tawa

Place the tawa on a medium gas flame and allow it to heat for 60–90 seconds before cooking. Roll your roti to your preferred thickness and place it directly on the brass surface. The hammered texture holds a thin layer of ghee or oil evenly, preventing the paratha from sticking. Cook each side until golden spots appear. The insulated handle stays cool throughout — no cloth or mitt required. For phulkas, transfer directly to the open flame after the first side is cooked, as you normally would. Wipe the tawa clean between rotis with a folded damp cloth if needed.

Brass Ghee Pot

Fill the Ghee Pot with room-temperature or slightly warm ghee — do not pour very hot ghee directly from the stove into the pot, as rapid temperature change can cause surface stress on the brass. Place the lid on top to protect the ghee from dust and air. Use the brass spoon to scoop and pour ghee — the spoon is sized for controlled portions. Between refills, rinse the interior with warm water, wipe dry thoroughly with a soft cloth, and allow to air-dry fully before adding fresh ghee. The pot and spoon can also be used for serving honey, clarified butter, dry spices like jeera or ajwain, sugar, or rock salt.

1 × Peedhi Surya Ghadi Brass Paraat — 14"; 1 × Peedhi Hand Hammered Brass Tawa — 10" with Insulated handle; 1 × Peedhi Brass Kalash Ghee Pot — with lid and serving spoon

Paraat — Daily Care

Do:
✓ Rinse with warm water and mild soap after use. Wipe dry immediately with a soft cloth.
✓ For dough residue: soak briefly in warm water, then wipe with a damp cloth.
✓ Polish weekly with imli paste + rock salt rubbed in circular motions. Rinse and dry.

Don't:
✗ Do not leave water sitting in the paraat — dry completely after every wash

Tawa — Daily Care

Do:
✓ Wash with mild soap and a soft sponge while still warm after cooking.
✓ Dry immediately. Apply a thin coat of ghee or oil before storing.
✓ Polish with imli + salt or lemon + salt for shine restoration.

Don't:
✗ Never use steel wool, abrasive pads, or chemical cleaners
✗ Do not heat empty on high flame for extended periods

Ghee Pot — Daily Care

Do:
✓ Wipe inside with a dry cloth after emptying — avoid leaving old ghee residue.
✓ Wash with warm water and mild soap. Dry completely before refilling.
✓ Polish exterior with tamarind paste + salt to maintain the finish.

Don't:
✗ Do not store salty or acidic foods in the ghee pot
✗ If ghee turns green, discard immediately, wash thoroughly, and refill fresh

Every piece in the Peedhi Roti Essentials Brass Set was born in Jagadhri, Haryana — India's brass capital. The artisans here have been shaping, hammering, and finishing brass and copper for over centuries. They work in workshops passed down through families, using techniques that have not fundamentally changed in generations.
The Surya Ghadi pattern on the Paraat and dotted pattern on Tawa is not machine-pressed. Each radial strike is delivered individually by a Jogni hammer, controlled entirely by the artisan's wrist, angle, and decades of muscle memory. The printed floral motif on the Ghee Pot, beautifully designed Flat-rimmed brass lid with central knob and matching brass serving spoon.

• Induction cooktops without adapter
• Storing acidic foods overnight in the Tawa or Ghee Pot
• Dishwasher use
• Salty or acidic foods in the Ghee Pot