If there were a spokesperson for winter themed comfort food, Acharya Balkrishna might just raise a warm makki ki roti in its honour. The Patanjali co-founder and renowned voice of Ayurveda shared through a recent Facebook post, how makki ka atta, ie corn flour that most of us immediately think of when we talk about desi meals and copious amounts of butter on rotis, is something to look forward to.
But this time, the conversation was not about flavour. It was about health, nutrition, and a surprising liver benefit.
Acharya Balkrishna said in his post that “from a nutritional standpoint, makki ka atta is regarded as very good because it contains a lot of vitamins and minerals.” He also stressed its high fibre content, which is extremely good for the liver.
Simple words, significant statement. And, enough to get people to reconsider their food choices.
For a majority of Indian households, makki ka atta is something that is primarily seen in kitchens during winters. When served with sarson ka saag, it epitomises the ultimate comfort food. However, nutrition experts advocate that this ancient grain should be given the honour it deserves all the time.
In contrast to refined flour, makki ka atta is more like the original product. Thus, it gives you a higher amount of nutrients.