Indori poha
Soft flattened rice tempered with rai, haldi and curry leaves, finished with jeeravan and sev.
Uses: Jeeravan, Haldi, Rai
Whole spices, ground the way your kitchen remembers.
Pure, whole and blended masalas — sun-dried, cleaned twice, ground cool and sealed the same day.
Our range
From everyday haldi to the jeeravan on your poha.
Bestsellers
The four packs our customers reorder most.
Ground in one place, cooked across Madhya Pradesh
Fresh batches leave our unit in Khandwa every week for wholesalers, kirana stores and kitchens in every region of the state.
1towns supplied
7regions of MP
Sampurn means complete — nothing taken out, nothing added. It's the only rule we grind by.
No added colour
The red is the chilli and the gold is the haldi. No synthetic dyes, ever.
No fillers or starch
No husk or rice-flour bulking. What's on the pack is what's in it.
Every batch tested
Moisture, purity and colour value checked before a batch is packed.
Dated on every pack
Grind date printed on the pouch, so you always know how fresh it is.
Cook with Sampurn
Three everyday dishes, and the masalas that make them.
Dal tadka
Toor dal cooked soft, then a smoking tadka of ghee, jeera, hing and Kashmiri mirch on top.
Uses: Jeera, Hing, Kashmiri mirch
Pindi chhole
Dark, tangy chickpeas simmered with chhole masala and finished with garam masala.
Uses: Chhole masala, Garam masala, Dhaniya