Makka Ka Atta (Maize Flour): Uses & Prices

Makka ka atta, also called maize flour or corn flour in many Indian homes, is the yellow flour used for soft makka ki roti, winter parathas and simple snacks. In this guide we explain what makka ka atta is, how it differs from white cornflour (cornstarch), how to use it in the kitchen, easy tips for roti that does not break, how to store it, and the pack sizes and prices from Nath Mills, our chakki flour mill in Tanda, Ambedkar Nagar, Uttar Pradesh.

What is makka ka atta (maize flour)?

Makka ka atta is maize (makka / corn) ground into flour. Nath Mills Makka Ka Atta is chakki-milled at our mill in Rampur Kalan, Tanda. The only listed ingredient is maize (makka / corn). There are no added preservatives.

The flour has a natural maize colour and a mild grain smell. It is used across North India in winter for makka ki roti with sarson ka saag, and through the year for parathas, pakoras and a warm porridge-style drink called raab.

Makka ka atta vs white cornflour (cornstarch)

Many people search for corn flour and then wonder which pack to buy. The two products are different.

When this post says maize flour or corn flour, we mean makka ka atta for roti and cooking, not the white starch used only for thickening. For everyday wheat roti, see our Whole Wheat Atta (Gehu Ka Atta) guide and the Chakki Atta Guide.

Uses of makka ka atta in an Indian kitchen

• Makka ki roti: the classic winter roti, often served with sarson ka saag, white butter or ghee.
• Makka methi paratha: methi, green chilli and ajwain mixed into the dough.
• Makka pakoras: mixed with besan and onion for a crunchy snack.
• Makke ki raab / porridge: a warm drink cooked with water or buttermilk.
• Multigrain dough: a small share of makka ka atta mixed with wheat atta for a different taste.

Easy makka ka atta recipes

1. Soft makka ki roti

1. Take a small bowl of makka ka atta (enough for 2 or 3 rotis). Add a pinch of salt.
2. Knead with warm water until soft. Work only a small portion at a time, because maize dough dries quickly.
3. Wet your palms lightly. Pat the roti between your palms, or press it on a clean sheet.
4. Place it gently on a hot tawa. Cook both sides. Finish with a little ghee or white butter.

Tip: do not force a dry belan roll if the dough keeps cracking. Patting with wet hands gives a softer roti.

2. Makka methi paratha

1. Mix makka ka atta with a little wheat atta if you want easier rolling.
2. Add chopped methi, green chilli, ajwain and salt.
3. Knead with warm water. Rest for 5 to 10 minutes.
4. Roll or pat into thick parathas and cook on the tawa with a little oil or ghee.

3. Makka pakoras

1. Mix makka ka atta with Chana Besan if you like, or use makka atta with chopped onion, green chilli, coriander, salt and ajwain.
2. Add just enough water for a thick batter.
3. Drop spoonfuls into hot oil and fry until golden. Serve with chutney or tea.

4. Makke ki raab

1. Heat a little ghee. Roast one or two spoons of makka ka atta on low heat until it smells nutty.
2. Slowly add water or thin buttermilk while stirring so that no lumps form.
3. Add salt or a little jaggery, as you prefer. Cook until it thickens slightly and serve warm.

Tips so makka ki roti does not break

• Use warm water, not cold water.
• Knead small portions only. Make the next ball after the first roti is on the tawa.
• Keep the dough covered with a damp cloth while you cook.
• Pat the roti on a sheet or between wet palms.
• Put the roti on a hot tawa. A cold tawa makes it stick and tear.

How to choose and store makka ka atta

1. Smell: fresh makka ka atta has a clean maize smell. A musty smell means it is old.
2. Colour: it should look an even yellow or cream.
3. Texture: it should feel soft, with no hard bits.
4. Pack size: buy what your family will finish comfortably.
5. Storage: keep the pack in a cool, dry and hygienic place, away from direct sunlight, as printed on the pack. After opening, move the flour to a clean airtight container and always use a dry spoon.

Makka ka atta price at Nath Mills

Makka Ka Atta, prices as listed on nathmills.in:

The 500 g and 1 kg packs suit small families or winter-only use. The 2 kg and 5 kg packs suit large families, dhabas and caterers.

How to order makka ka atta from Nath Mills

Nath Mills is a chakki flour mill at 129, Rampur Kalan, Tanda, Ambedkar Nagar, Uttar Pradesh 224190.

• Online: open the Makka Ka Atta page, choose your pack size and click Add to cart.
• WhatsApp or call: +91 95111 45377 or +91 73985 16177. Send the product name and pack size.
• Email: nathmills0.1@gmail.com
• Visit the mill: 129, Rampur Kalan, Tanda, Ambedkar Nagar, UP 224190.

For bulk or wholesale quantities, call or WhatsApp us for a quote. You can also bring your own maize to the chakki. Grains other than wheat and rice are ground for ₹4 per kg. Wheat and rice grinding is ₹2 per kg.

If you also cook with rice flour or barley flour, see our Chawal Ka Aata (Rice Flour) guide and the Jau Ka Atta product page. For everyday wheat atta, try Usha Bhog.

FAQ about makka ka atta

Is makka ka atta the same as cornflour?

No. Makka ka atta is whole maize ground into flour for makka ki roti and cooking. The white cornflour used for thickening is a refined starch and is different.

Is maize flour the same as makka ka atta?

Yes. Makka ka atta, maize flour and the yellow corn flour used for roti mean the same product in this guide.

How do I stop makka ki roti from breaking?

Use warm water, knead only small portions, and pat the roti on a sheet or between your palms before putting it on a hot tawa.

What pack sizes does Nath Mills sell?

Makka Ka Atta is sold in 500 g, 1 kg, 2 kg and 5 kg packs.

Can I get my own maize ground at Nath Mills?

Yes. Bring it to our chakki in Rampur Kalan, Tanda. Grains other than wheat and rice are ground for ₹4 per kg.

How should I store makka ka atta?

Keep it in a cool, dry place in an airtight container after opening, away from sunlight, and use a dry spoon. Follow the details printed on the pack.