Premium Makka - Maize Flour

 The "Golden Soul" of Winter Kitchens

Premium Makka Flour, or Maize Flour, is the heart of North Indian cuisine, specifically famous in Punjab. Unlike the white, refined "corn flour" (corn starch) used for thickening soups, Makka Atta is made by stone-grinding whole dried yellow corn kernels.

It has a vibrant mustard-yellow color and a naturally distinct sweetness. It is traditionally considered a "Winter Superfood." In the colder months, it is consumed extensively because it provides high heat and energy to the body. It is the essential half of the world-famous combination: "Makki di Roti aur Sarson da Saag" (Maize flatbread with Mustard greens curry).

Key Features

• Taste Profile: Distinctly sweet, earthy, and rustic. It is much more flavorful than wheat or rice.

• Texture: Slightly coarse and granular. It creates a roti that is crumbly yet soft, with a crunchy exterior when roasted with ghee.

• Nutrient Rich: The yellow color comes from Beta-Carotene (Vitamin A), which is excellent for eye health. It also contains Zeaxanthin.

• Winter Fuel: It is a high-energy food that keeps the body warm and provides stamina for long working days.

Product Specifications Table

Nutritional Profile (Per 100g)

Makka is unique among flours for its Carotenoid (Vitamin A) content.

Performance Comparison Graph

Below is a comparison of Makka (Maize) against Wheat and Rice.

Metric: Taste & Seasonal Utility (Scale 1-10)

NATURAL SWEETNESS
Makka (Maize):     ██████████ (10/10) - Distinctly Sweet
Wheat Flour:       ████░░░░░░ (4/10)  - Neutral
Rice Flour:        ██░░░░░░░░ (2/10)  - Bland

WINTER SUITABILITY (Warming Effect)
Makka (Maize):     ██████████ (10/10) - Traditional Winter Food
Wheat Flour:       █████░░░░░ (5/10)  - All-season
Rice Flour:        ██░░░░░░░░ (2/10)  - Cooling (Summer)

ELASTICITY (Ease of Rolling)
Makka (Maize):     █░░░░░░░░░ (1/10)  - No Gluten (Difficult to roll)
Wheat Flour:       ██████████ (10/10) - High Elasticity
Rice Flour:        ██░░░░░░░░ (2/10)  - No Gluten

EYE HEALTH (Beta-Carotene)
Makka (Maize):     █████████░ (9/10)  - Rich in Vitamin A
Wheat/Rice:        █░░░░░░░░░ (1/10)  - Negligible

Culinary Uses

1. Makki di Roti: The classic flatbread. It is thicker than a wheat roti and is usually cooked on a tawa with plenty of ghee or white butter.

2. Cornbread: Can be used to make western-style baked cornbread or muffins.

3. Mexican Cuisine: The base ingredient for making Tortillas, Tacos, and Nacho chips.

4. Snacks: Used to make Mathri or crispy outer layers for cutlets.

5. Thickener: Can be used to thicken gravies, giving them a rich yellow tint and sweet flavor.

Cooking Tip for Makka Flour

The "Palm Press" Technique:

• No Rolling Pin: Since Makka has zero gluten, using a rolling pin often breaks the dough.

• Hot Water: Always knead with hot water to soften the corn starch.

• The Method: Traditionally, the dough ball is pressed between the palms of the hands in a clapping motion to flatten it. Alternatively, place the dough between two plastic sheets and press down with a flat plate to get a perfect round shape without breaking it.

Storage Instructions:
Store in a cool, dry place

Lic No.: 21225007002325

Manufactured & Marketed by:
Kisan Kaka Foods
G20, Ground floor, Aum Arcade, Sy. No 27/5 & 27/6, Doddamara Road, Rayasandra, Huskur Post, Bengaluru – 560099
📧 Email: kisankakafoods@gmail.com
📞 Customer Care: +91 8871948339 / +91 99025 48142