Description

Weikfield Cornflour 500 G is the box that lives near the salt and gets used a spoonful at a time. It is corn starch, drawn out of the maize kernel, with no taste of its own and exactly one job.

It thickens Indo-Chinese gravies, gives manchurian and chilli paneer their glossy sauce, crisps up a fried coating, and sets custard and a few sweets. A spoon of it in cold water stirred into a simmering sauce does in a minute what reducing would take twenty minutes to do.

Is this the same as the makki atta on the same shelf? No, and this is the most expensive mix-up in the aisle. This is white starch for thickening. Makki atta is yellow ground maize for roti. A roti made from cornflour would be inedible and a sauce thickened with makki atta would be gritty.

How much do I need to thicken a sauce? About one level tablespoon per cup of liquid for a pouring consistency. Mix it with twice its volume of cold water first, add it to simmering liquid while stirring, and give it a minute to cook out or it will taste chalky.

The yellow flour it gets confused with, Nawab makki atta in 500 grams, is a different product entirely, and cooking flours at Panjab Supermarket holds the attas, besan and ravas. Vegetarian. Store it in a cool, dry place in a sealed container, because flour takes up damp and picks up the smell of whatever sits beside it. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.