Maize Flour or Makka Atta is made by milling dried corn kernels very fine until it becomes flour. As it comes from corn, it is completely gluten-free. Therefore, it can substitute wheat flour. Corn is good for Eye Health because it contains the carotenoids lutein and zeaxanthin. Furthermore, it is a great energy source. It gets digested at a slow pace and therefore gives you energy steadily.
Makki ki Roti:
Mix 2 cups of Organically Grown and Freshly-Milled Maize Flour with one cup of hot water with a spoon. Let the mixture reach a temperature, that is good to knead. Knead into a firm dough and make medium-sized balls. Roll the balls into Rotis and put on hot tawa with oil. When one side is brown, flip to the other side. Flip a couple of times and add more ghee. Press the edges with a spatula and if well kneaded it will puff up. Repeat with the remaining dough.
Nutrition Fact: Maize or Makka is a very rich source of Phosphorus, Calcium, Potassium, Magnesium, several micro-nutrients and its regular intake helps improve digestion.
How to use: Makke ki Roti, Makke ki Raab are two very famous traditional ways of consuming Maize Flour. Besides these, add this flour while preparing your snacks etc to add the goodness of minerals and fibre.
How to store: Store the flour in an airtight steel or glass container. Ideally, it is advised to consume any flour within 15 – 20 days of milling else its nutrition start getting depleted and flour starts getting stale. This is more so in the case of our flour which is not treated by any chemicals for increasing shelf life. In absence of any chemical treatment, such flour is more prone to catch worm infestation too. So, buy in small quantities and consume it well in time.