PAHADI MAKKI ATTA (INDIGENOUS MAIZE FLOUR)

Sweet & Gritty | High Fiber | Stone-Ground

"Slow-grown in the Himalayas. In rhythm with nature."

This is not sweet corn; this is the robust, hearty maize of the mountains. Stone-ground to a coarse texture, perfect for makina traditional Rotlas.

Pahadi Makki Atta is a coarse, stone-ground flour milled from indigenous mountain maize—distinctly different from refined sweet corn varieties. This robust grain delivers authentic texture and earthy flavor ideal for crafting traditional rotlas and regional flatbreads. The rustic grind preserves the maize's natural character, making it a staple for those seeking genuine, heritage grain preparation methods. Perfect for home cooks and traditionalists who value authenticity in their daily bread.