Makki ka Atta is coarse flour grounded from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. It is one of the most preferred delicacies of Indian households, especially in winter season. Devour it standalone with white butter and pickle or simply pair it with sarson da saag, it is one gluten-free variety of flour that is packed with innumerable nutritional benefits. Along with Indian delicacies, cook up happiness for your kids with anytime snacks like nachos or tortilla & add the fragrance of homesteads of Punjab.

Heat 1 tablespoon oil in a non-stick pan. Add turmeric powder and sauté for 30 seconds.

Combine Natural Maida, Natural Makki Atta, salt and turmeric oil in a bowl and mix. Add some warm water and knead into a soft dough.

To prepare spice mix, combine onion powder, garlic powder, paprika, salt and crushed black pepper in a bowl and mix well.

Heat sufficient oil in a pan.

Divide the dough into equal portions. Place each portion on the worktop, drizzle some oil on top and roll out to make thin sheet. Place an inverted round steel platter on top, cut into a disc and discard excess dough. Make few insertions on each disc using a fork and cut into wedges.

Deep-fry the wedges in hot oil till golden and crisp. Drain on absorbent paper and sprinkle some spice mix on top while still warm.