Indigenous Energiser. Freshly Stone-Ground.
Protein Rich. High Fibre. Easily Digestible.
High Prana. Grown in Natural Farming.
Himalayan Desi Corn Flour
Indigenous Himalayan Corn Flour
Corn Flour is sourced from Mahila Umang Women’s FPO in Uttarakhand. Umang is a Community owned Enterprise by Small Scale Women Farmers, to promote Ecology, Equity, Fair Trade Economics for Hill Farmers. Founder, Ruchi Jain -Taru Naturals, conducted Natural Farming Trainings for Umang Women Farmers.
Freshly Stone-ground, Harvest Manually Cleaned & Packed by Women
Farmers. Quality monitored.Excellent alternative to wheat flour. Makes soft and delicious Makki ki Roti with Saag. Used in cookies, crackers, pastries, chapati, soup, bakes, bread, pancakes.
Corn Flour Veggie Paratha:
In a bowl, take 1 cup Taru Corn Flour, grated carrots, finely chopped green chillies, Taru Cumin seeds, Taru Turmeric Powder, coriander leaves, curry leaves and salt to taste. Add water and knead dough. Make parathas in a hot pan and cook with Taru Desi Cow Ghee. Serve
Low Gluten. Rich in antioxidants, fiber, iron, magnesium and
selenium. Improves digestive health. Aids body weight and Alzheimer’s management. Reduces risk of cardiovascular diseases. Improves bone health. Good for pregnant women and anemics. (healthline.com)Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.