There's a good reason why Makki Ki Roti and Sarson Ka Saag grace North Indian plates whenever winter arrives. Before there was anything trendy about "gluten-free", kitchens across Punjab and Haryana were preparing golden, puffy rotis from Makka Atta – finely ground from ripe maize kernels, slathered with white butter, and served piping hot off the tawa. And you know what? It is a seasonal staple with an amazing nutritional value that will help you stay healthy and fit.
Facts: Makka Atta is a naturally gluten-free flour prepared from whole maize (corn) kernels, so it's perfect for the people who are sensitive to gluten or have celiac disease. The flour is high in fibre, vitamin B-complex, iron, magnesium, phosphorus, and zinc.
Origin of Our Makka Atta
Here at Hariom Atta & Spices, Makka Atta begins in the same fashion that we make all of our flours — grain first, then processing. The maize we use is of good quality and processed through the chakki method of grinding the kernels with minimal heat. In this way, the oils, fiber, and nutrients inherent in the corn are not stripped out as they would be by rapid processing methods such as industrial milling. The product is coarser and aromatic, just as makka atta should be.
The Nutritional Narrative
For hundreds of years, maize has been among the most nutritive ingredients used in Indian households, and now the findings of modern nutritional science have proved what was known about this grain all along in the kitchens of Punjab, Haryana, and Rajasthan. The presence of insoluble dietary fibre makes Makka Atta helpful for maintaining good digestive health by avoiding problems like bloating and constipation. Makka Atta has a fair amount of B-complex vitamins in it, apart from important minerals like iron, phosphorus, magnesium, and zinc, which help in different physiological processes.
Advantages of Makka Atta
Gluten free naturally – a traditional and safe substitute for wheat flour for your rotis in case of celiac disease or gluten intolerance
Good source of dietary fibre – promotes digestive health and keeps you satiated
A source of vitamins B and minerals – like iron, magnesium, phosphorus, and zinc that provide daily strength and immunity boost
Inherent warmth – one reason why this flour is consumed during winter months along with ghee or sarson ka saag
Contains less saturated fat when compared to other refined flours
Chakki fresh milling process – we make sure to preserve most of the nutrition from the grains through the traditional milling process
Who Should Include Makka Atta in Their Daily Diet?
Makka Atta is ideal for those households which wish to have an alternative to wheat-based atta; people with celiac disease and wheat sensitivity problems as well as households that wish to introduce whole-grains other than wheat in their diet. Winter season is also the best time to include Makka Atta in your kitchen, since, making rotis with Makka Atta and saag will help you add nutrients to your body. People who are experimenting with gluten-free cooking, porridge, and thickening of gravies, Makka Atta can be used to cook these dishes too.
Various Methods of Preparation
Makka Atta does not only work for making rotis. You can make porridge out of Makka Atta for your breakfast, mix Makka Atta with wheat or bajra flour to make multigrain rotis, use it as a thickener in soup and gravies instead of refined flour and also prepare fried Makka pancakes as a snack.
FAQs
Is Makka Atta the same as corn flour or corn starch?
No. While Makka Atta is made by milling dried corn kernels (and therefore contains the fiber, bran, and all the nutritional components), cornstarch (which may be marked as “cornflour” in India) is simply the starchy endosperm of the corn and doesn’t contain any nutrients besides carbohydrates.
Is Makka Atta beneficial for diabetics?
It does contain high levels of fiber which slows down the absorption of sugars and may help regulate blood sugar levels. However, as with any food, it’s important to consult with your doctor or nutritionist on including Makka Atta in your diet.
Are Makka Atta rotis possible to prepare without adding any other type of flour?
Yes, but due to lack of elasticity in maize flour because of absence of gluten, rotis made from makki flour have to be flattened manually instead of rolling it using a pin, and must be cooked on hot griddle with some water added.
Where to store Makka Atta?
It is recommended to store it in a sealed container at a cool and dry place and not more than 4-6 weeks after grinding, as there are no preservatives in stone-ground flour.
