· By ODM Masala
Cornflour vs Corn Flour (Makai Atta): The Difference
In India, cornflour and corn flour are two completely different kitchen ingredients, even though the names sound almost identical. Cornflour is a fine, white starch (cornstarch) used to thicken gravies and make fried food crispy, while corn flour — better known as makai atta — is a yellow whole-grain flour milled from dried maize and used to make rotis, breads and porridge.
Also known as: cornflour is called cornstarch in American English and makai ka starch in Hindi, while corn flour is makai atta, makki ka atta or maize flour. Mixing them up is one of the most common mistakes in Indian home cooking, so let us clear it up for good.
What Is Cornflour (Cornstarch)?
Cornflour is the pure starch extracted from the endosperm of maize. It is silky, bright white and almost tasteless. Because it is only starch — with the protein, fibre and germ removed — it dissolves smoothly and works as a thickening and crisping agent rather than a flour you build a dough from.
- Thickens soups, Indo-Chinese gravies and custards without lumps.
- Gives that glassy, crackly coating on chilli potato, manchurian and crispy corn.
- Keeps fried snacks crunchy for longer.
ODM Cornflour is finely sifted and pure, with no fillers — exactly what you want when a recipe says "add 1 tablespoon cornflour slurry."
What Is Corn Flour (Makai Atta)?
Corn flour, or makai atta, is the whole maize kernel ground into a flour. It is pale yellow, slightly grainy and carries the natural sweetness and nutty aroma of corn. Unlike cornflour, it still has the grain's fibre and protein, so it behaves like a real flour you can knead and cook into breads.
- Makes the classic Punjabi makki di roti eaten with sarson ka saag.
- Used for cornbread, thalipeeth and rustic porridge.
- Naturally gluten-free, so it is popular in millet-style flatbreads.
Reach for ODM Makai Atta when you want a wholesome, stone-ground maize flour with no artificial colours or preservatives.
Cornflour vs Corn Flour: Side-by-Side
| Feature | Cornflour (Cornstarch) | Corn Flour (Makai Atta) |
|---|---|---|
| Made from | Only the starch of maize | The whole maize kernel |
| Colour | Bright white | Pale yellow |
| Texture | Very fine and powdery | Slightly grainy |
| Main use | Thickening and crisping | Making rotis and breads |
| Can you knead a dough? | No | Yes |
When to Use Each in Your Kitchen
The simple rule: if the recipe wants something crispy or thickened, use cornflour; if it wants a dough or batter, use corn flour (makai atta). Use cornflour for chilli potato, spring roll fillings, soups and gravy; use makai atta for makki di roti, cornbread and porridge. They are not interchangeable — swapping one for the other will change the result completely.
Cooking gluten-free flatbreads at home? You might also like ODM Chawal Atta (Rice Flour), which crisps beautifully in fried snacks and pairs well with makai atta in mixed-flour rotis.
FAQ
Is cornflour and corn flour the same thing?
No. Cornflour is pure cornstarch used for thickening and crisping, while corn flour (makai atta) is whole maize ground into a flour used for rotis and breads.
Can I use makai atta instead of cornflour to thicken gravy?
Not really. Makai atta will make the gravy grainy and cloudy instead of smooth and glossy. For thickening, stick to cornflour.
Is corn flour gluten-free?
Yes, both cornflour and corn flour (makai atta) are naturally gluten-free, which makes maize a good choice for gluten-free rotis and coatings.
Once you know the difference, your gravies turn out glossier and your rotis softer. Keep both in the pantry — try ODM Cornflour for crisp Indo-Chinese snacks and ODM Makai Atta for warm, wholesome makki di roti.