Corn Flour Meaning in Hindi

Corn flour is made by grinding the entire, whole, dried corn kernel (maize) into a fine powder. Because it includes the outer skin of the corn, it is usually pale yellow in color and has a slightly coarse texture. It is extremely famous in North India during the winter, where it is used to make the classic Punjabi dish 'Makki ki Roti', traditionally eaten with 'Sarson ka Saag'.

This is where most cooking disasters happen:

• In the UK and India, the fine, pure white powder used to thicken soups and Chinese gravies is often labeled in supermarkets as 'Cornflour'.
• However, in America (and technically in food science), this pure white thickening powder is actually Cornstarch, NOT corn flour. It is made by extracting only the starchy center of the corn, removing the skin entirely.
• If a recipe asks you to thicken a soup with 'corn flour', they almost always mean the white Cornstarch (Ararot / कॉर्नस्टार्च). If you use yellow Makke ka Atta by mistake, your soup will taste like raw roti dough.