Maida is nothing but refined and smoothened wheat flour. It is a bleached ingredient used extensively for preparing baked items, conventional flatbreads and different types of sweets. Being bleached flour, Maida has low protein content in it, which makes it the best ingredient for baking pancakes, cookies, waffles and piecrusts.
Maida got its name from the South Indians. In the Northern part of India, people know it by the term white flour or ‘safed atta’. Although the dwellers in the northern region call it by the prior name, ‘Maida’ is still common among them.
Place of Origin
Maida originates from India where it is finely milled, refined and bleached to form Cake Flour.
Type of product
Since it is used for making different fast food items, sweets and baked items, it is labelled under the ‘all-purpose flour’ category. Even though it is entirely different from the ‘all-purpose flour’ of the USA, it is commonly known by this phrase in India.
Use of Product
Flour, the bleached edible powder, comes with a host of cooking benefits.
Indian bread generally is prepared by Maida. It is used for making Punjabi bhature, naans, wraps, rolls and rotis.
The white bread that we consume every morning as a breakfast item are actually made from Maida.
To fulfil the baking purpose, Maida is used as a flavouring agent that also adds to the texture of the baked items.
In the preparation of batters, Indian chefs are dependent mainly on white flour.
As a sauce thickening and pie filling, flour is the best option.
Chefs generally use it for coating purpose before baking the food items. This prevents the coated food product from sinking into the pan bottom.
Flour is not only preferred by the people to make Indian bread but also serves their purpose by assisting in country special bakery items like pastries, pizzas and cakes.
Households use flour for coating fried food items because it lends a crispness to it and creates a flavoursome crust. It retains the tenderness and juiciness of the fried food, which is simply amazing.
Since Maida is alternatively known as an ‘all-purpose flour’, it serves the purpose of Indian chefs as a chief ingredient in kulcha, roti, puri and naan.
How to select Maida
It is wise to purchase well-packed flour, which has a smooth texture and is pure white in colour. Never buy pale yellow shaded Maida.
If you ever choose pre-sifted, flour packets then make sure that you sift it before use. This must be done because flour becomes compact when shipped or handled by the suppliers.
When is it highly preferred?
Since Maida is a major ingredient in baking and coating fried items that are preferred as a snack item, it is used up in evenings.
In 1 cup of Maida, one will find the subsequent nutrients:
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