Pure Corn Flour (Makki ka Atta) — Stone-Ground, No Additives

Name: Pure Corn Flour (Makki ka Atta) — Stone-Ground, No Additives
SKU: Corn-Flour-3
Price: 1199 PKR
Availability: InStock

PKR1,199.00 /- PKR1,400.00 /-

In Stock

Stone-ground pure makki ka atta. No preservatives, no colour. Gluten-free. Ideal for traditional roti.

SKU Code: Corn-Flour-3
Model: Corn-Flour-3KG
Categories: Flour

Corn Flour

3 KG

5 KG

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Traditional stone-ground makki ka atta with zero additives. Pure maize flavour for authentic desi cooking — the way your dadi made it.

Pure Corn Flour (Makki ka Atta) — The Winter Kitchen Essential

Zarfoni Corn Flour (Makki ka Atta) is stone-ground from pure whole maize — with no artificial colour, no preservatives, and no chemical additives. In Pakistan and Punjab especially, makki ka atta is synonymous with winter — the foundation of makki ki roti, saag, and countless traditional dishes that have nourished generations. Our stone-ground corn flour preserves the natural sweetness, colour, and nutrition of whole maize.

Stone-ground from pure whole maize — nothing added
Natural golden-yellow colour — no artificial dye
Naturally gluten-free
No preservatives | No artificial colour | No chemicals
Rich in antioxidants (lutein, zeaxanthin) and dietary fibre

Specification	Detail
Source	Pure Whole Maize (Makki)
Gluten	Naturally gluten-free
Colour	Natural golden-yellow — zero artificial dye
Additives	None
Shelf Life	4–5 months in airtight container

Health Benefits of Corn Flour (Makki ka Atta)

Benefit	What It Does For You
👁️ Eye Health	Rich in lutein and zeaxanthin — carotenoids that protect against macular degeneration and age-related vision loss
🌿 Gluten-Free	Pure corn flour is naturally free from gluten — suitable for celiac disease and gluten intolerance
⚡ Sustained Energy	Complex carbohydrates in corn flour provide sustained energy release — excellent for active individuals, students, and workers
🦴 Phosphorus for Bones	Good source of phosphorus — works alongside calcium to maintain strong bones and teeth
🩺 B Vitamins	Contains niacin (B3), thiamine (B1), and folate — essential for energy metabolism and nervous system health
🌾 Dietary Fibre	Whole corn flour retains the fibre of the whole grain — supports digestive health and post-meal satiety

How to Use Zarfoni Corn Flour (Makki ka Atta)

Use	Tips & Method
Makki ki Roti (Traditional)	Use warm water — hot water helps bind better since corn flour has no gluten. Pat into rounds by hand rather than rolling to avoid cracking. Mix with 20–30% Zarfoni Chakki Atta for easier handling. Cook on medium heat and finish directly over the flame. Serve with saag and white butter.
Crispy Frying Coating	Mix 50/50 with Zarfoni Besan for an ultra-crispy frying batter. The corn flour creates a lighter, crunchier coating — ideal for fish, chicken, and vegetable fritters.
Soup & Gravy Thickener	Mix 1 tablespoon corn flour with cold water to make a slurry, then stir into hot soup or gravy. Creates a smooth, glossy, light texture.
Corn Porridge (Dalia)	Cook slowly in milk or water with a pinch of salt or Zarfoni Honey for sweetness. A warming, nutritious winter breakfast especially loved by children and the elderly.

🫙 Storage: Airtight container · Cool dry location · Best within 4–5 months. Corn flour is sensitive to moisture — seal immediately after every use.

Frequently Asked Questions

Question	Answer
What is the difference between corn flour (makki ka atta) and cornstarch?	Makki ka atta is made from whole dried maize — it includes bran, germ, and endosperm with a yellow colour and corn flavour. Cornstarch is made only from the starchy endosperm — pure white, flavourless, and has no fibre. Zarfoni Corn Flour is the whole grain version, nutritionally complete and suitable for making rotis.
Why does makki ki roti crack when I roll it?	Corn flour has no gluten and therefore no elasticity — making it prone to cracking when rolled. Use very warm or hot water, knead well, keep covered with a damp cloth, and shape by hand-patting rather than rolling. Adding 20–30% Zarfoni Chakki Atta to the dough gives enough gluten to roll smoothly while keeping the makki flavour.
Is makki ka atta good for diabetics?	Whole corn flour has a moderate glycaemic index (~69) — lower than refined wheat flour but higher than barley or kala chana flour. For people with diabetes, corn flour is best used in combination with lower-GI flours like Zarfoni Barley Flour or Kala Chana Atta rather than on its own.
Is Zarfoni Corn Flour gluten-free?	Yes — pure maize flour is naturally gluten-free. However our facility handles wheat-based flours. Those with severe celiac disease should contact us to discuss cross-contamination risk before ordering.