Cornstarch (Makki Ka Atta)
The invisible veil that rules Indian Chinese! A magical powder that makes sauces shine in an instant
Description
Corn starch. Rarely used in Indian cuisine itself, but an absolute necessity for thickening sauces in the explosively popular 'Indian Chinese'.
Classification: For Everyone,Flours,Thickening
Shops selling Cornstarch (Makki Ka Atta)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cornstarch(Corn starch)
Instructions
- Make Chili Chicken or Gobi Manchurian (cauliflower Chinese stir-fry) sauce with soy/chili sauce.
- Dissolve cornstarch in equal cold water to make 'slurry'.
- Lower pan heat, swirl in slurry, heat again to grant glossy thickness to sauce, entwining spices to ingredients.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Potato starch (completely subbable for thickening role)
Pairing
Chicken Manchurian, Chili Paneer, Various Indian Chinese
Trivia
[Hardcore] 'Makki (corn) Ka (of) Atta (flour)' in Hindi. Strictly speaking sometimes confused with cornmeal, but in Indian Chinese, 'Thickening' or 'crispy fried batter' refers to this pure white starch powder.
Eating tips & etiquette
[Unique Usage] When making Indian Chinese 'Manchow Soup', add this to thicken gooey, topping with crispy fried noodles to enjoy texture chaos!
Allergen
None