The use of corn flour in marathi is very common in the south Indian sub-continent. Corn flour is sometimes used as a substitute for wheat flour with which to make a thick, chunky purée. Corn flour is also used in many other dishes like dosa, samosas, and biryani.
Corn flour is used as a thickener in many dishes like dosa, samosas, biryani, and many other dishes. It can be used in any recipe where you would use milk or water to make a thickener. It also can be used in smoothies, smoothies that are thickened with corn flour. But, the use of corn flour in marathi is not a common practice, as the majority of people in the area either rarely or never consume corn flour.
In fact, the Marathi word for corn flour is ‘puriya’, which basically means’straw.
Corn flour can also be used to make thickening agent like butter and cream. It can be found in the market and used to make butter, cream, and even ice cream. But, corn flour is mostly used for adding to soups and sauces.
Corn flour is used in all types of dishes, and the Marathi word for corn flour is puriya. The word corn flour is mainly used in the context of corn. And corn is the main food that we consume here in Maharashtra. The word “puriya” literally means “corn flour”.
Corn flour is a very common ingredient in a number of traditional Indian dishes such as rice, lentil soup, etc. and the word puriya is used to describe it. Corn flour is also used to add to thickening agents such as butter and cream. Corn flour is also used in making ice cream and ice cream is a popular food in India.
In Marathi, corn flour is also called as kochi (which is the name of a type of bread) or kutki or kocchi churma (which is a bread-like grain pudding).
The word corn flour or kochi is a very common ingredient in Indian cooking. Corn flour is used to make things thick, soups, breads, puddings, and in a number of other dishes. Corn flour is also used in making ice cream and ice cream is a popular food in India.
So if you want to get a good sweet corn flour ice cream, you’re probably looking for the type of corn flour called as kochi. Kochi is a thick, high-protein corn flour that has a strong flavour and is very high in fat. Most varieties of kochi contain 15 to 20% fat, but some are higher than that. Corn flour can also refer to corn meal.
Corn flour is also made by grinding corn in a blender. The result is a flour that has a high amount of protein and a low amount of starch. Corn flour is used in some sweet dishes because the starch and protein are not easily soluble in water and makes them more digestible. Corn flour is also used in making bread.