This is makai atta made the old way - coarsely ground, wholesome, and rooted in home cooking.
Our corn flour is a whole grain flour with a smooth yet slightly coarse texture, made in small batches from non-GMO corn grown in small farms. It carries a gentle, earthy flavour that brings warmth to many traditional and everyday recipes.
Commonly used for makki ki roti in North India, it also works well in corn tortillas, tamales, empanadas, and more. You can mix it into batters, use it as a thickener for stews and chilli, or combine it with other flours for baking. It provides structure while keeping things light and digestible.
Naturally gluten-free and rich in fiber and slow-releasing carbs, it’s a steady, comforting flour for simple, home-style cooking.
When using corn flour, remember it's a versatile thickening agent for sauces and soups. To avoid lumps, create a slurry with cold liquid before adding to hot dishes. Its neutral flavor and binding properties make it great for gluten-free baking in cookies and cakes, ensuring a smooth texture without altering taste.
Q. Is corn flour a good source of carbohydrates?
A. Corn flour is primarily composed of carbohydrates, making it a source of energy for the body.
Q: Are there any nutritional benefits to using corn flour?
A: Corn flour is a good source of dietary fiber and contains essential nutrients such as vitamins. It's also rich in carbohydrates, making it a source of energy.
