Quick answer: Milling makhana into flour lets it replace or blend with refined flour in rotis, batters and baked goods, adding fibre and protein. It is a versatile foundation for the next wave of better-for-you Indian staples.
Flour is the backbone of Indian cooking. Reinventing it with makhana raises the nutrition of everyday meals.
Key takeaways
- Adds fibre and plant protein to staples
- Blends into rotis, batters and bakes
- A base for future product innovation
Small swaps at the flour level compound into big daily nutrition gains.