Yellow Corn flour - (پیلی مکئی آٹا) Peeli Makai ka Atta - 1kg - ChiltanPure
Yellow Corn flour - (پیلی مکئی آٹا) Peeli Makai ka Atta - 1kg - ChiltanPure

Yellow Corn flour / (پیلی مکئی آٹا) / Peeli Makai ka Atta - 1kg

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  • Great for Frying
  • Thickening & Baking
  • Reduce blood pressure
  • Reduce cholesterol levels
  • improving digestive health
  • 1kg
Rs. 380
Rs. 700
Rs. 380

Pay in 3 Installments of

Rs. 127
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Yellow Corn flour - (پیلی مکئی آٹا) Peeli Makai ka Atta - 1kg - ChiltanPure

Yellow Corn flour / (پیلی مکئی آٹا) / Peeli Makai ka Atta - 1kg

Rs. 700 Rs. 380
Yellow Corn flour - (پیلی مکئی آٹا) Peeli Makai ka Atta - 1kg - ChiltanPure

Yellow Corn flour / (پیلی مکئی آٹا) / Peeli Makai ka Atta - 1kg

Rs. 700 Rs. 380

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Description

Note: Organic products can naturally attract bugs. To keep them away, tightly seal the jar after use and keep it in a cold, dry place.

Corn flour - مکئی کا آٹا  (makai or Makki atta) is made by milling dried entire maize kernels. Its inclusion of the hull, germ, and endosperm of the corn makes it a whole-grain flour.
As with all flours, corn flour is ideal for thickening soups and gravies and is frequently mixed with a binder like eggs to give shape and structure to baked items.
Corn flour may help to reduce blood pressure and cholesterol levels. It may also be beneficial in improving digestive health. In addition, it may help to manage weight.
The grain is soaked in a lime solution, drained, then ground into meal called masa. This traditional method of preparation adds calcium to the end product and makes the niacin and other B vitamins present in corn more bioavailable, or more readily absorbed by the body.
Corn Flour is rich in carbohydrates and provides energy while being easy to digest, making it suitable for both children and adults. It’s a great option for people with gluten sensitivities or those following a gluten-free diet. Whether you're making homemade tortillas, batter for frying, or thickening your favorite curry, our corn flour delivers excellent results every time.

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