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Stone-ground makai atta in a kraft bag with dried maize cobs

Pind se

Makai ka Atta (stone-ground)

Coming soonBatch prefix MA-

Golden maize flour, ground fresh on a stone chakki in small lots. For makki di roti with saag.

Size
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Where it comes from

Maize is dried in the sun, cleaned by hand in a chhaj and ground on a stone chakki in small lots, so the flour is fresh when it reaches you. Fresh whole-grain flour has natural oils, so it lasts weeks, not months, like the flour made at home in the village.

How to use it and gift it

Use it for: Makki di roti, with saag and makhan.

How it arrives

Step 1: a branded shipping carton, taped and marked Food · Fragile.
1 Branded shipping carton, marked Food · Fragile
Step 2: kraft crinkle paper cushions every side.
2 Crinkle paper on every side
Step 3: your printed gift box sits inside the protection.
3 Your sealed Pindnama pack
Step 4: each item sealed in its own pack, in its own cell.
4 Each item sealed, with a batch code
Step 5: a thank-you card on top.
5 A thank-you card

What you see is what you get

  • Want to see your actual pack? Ask on WhatsApp before paying and we send a real photo of your order. Food is natural, so colour and shape vary a little from batch to batch.
  • Delivery: Multan 1–2 working days; other cities 2–4 working days. Your exact date shows when you choose your city.
  • Broken or damaged? Send a photo on WhatsApp within 24 hours of delivery and we replace the item or refund it. Refund policy
  • Freshness: About 1 month (2 months in the fridge). The made date and best-before date are on every label.

Ingredients

Whole maize. Nothing added.

Shelf life and storage

Shelf lifeAbout 1 month (2 months in the fridge)
  • Pour it into an airtight steel or glass container as soon as it arrives.
  • Keep it in a cool, dry, dark place, away from the stove and sunlight.
  • Always use a dry spoon or cup; moisture spoils flour fast.
  • In hot summer months, keep it in the fridge in a sealed box.
  • Makai atta has no gluten, so knead it with warm water just before cooking.

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How it's made

From maize to fresh makai ka atta

Grain from the fields, cleaned by hand and ground fresh on a stone chakki in small lots, so the flour keeps its natural taste.

  1. Maize dried in the sun
    1Maize dried in the sunCobs are dried on the roof before shelling.
  2. Cleaned by hand
    2Cleaned by handStones, husk and dust are sifted out in a chhaj.
  3. Ground on a stone chakki
    3Ground on a stone chakkiCoarse golden flour, the right grind for makki di roti.
  4. Packed fresh
    4Packed freshBagged soon after grinding and sent out quickly.