Maida

Maida is a finely milled, refined wheat flour commonly used in South Asian and Middle Eastern cooking. Unlike whole wheat flour (aata), maida is made by removing the bran and germ from wheat, leaving only the endosperm, which is then ground into a smooth, white flour.

Common Uses:

1. Baking: Maida is widely used for baking cakes, bread, and pastries due to its fine texture.
2. Flatbreads: It is often used to make softer flatbreads like naan, kulcha, and bhatura.
3. Snacks: In Nepal and India, maida is key for making deep-fried snacks like samosa, puri, and kachori.
4. Noodles and Pasta: Maida is used to prepare noodles, pasta, and other fast foods.

Nutritional Aspects:

• Carbohydrate-Rich: Maida is high in carbohydrates, making it a quick source of energy.
• Low in Fiber: It lacks fiber due to the removal of wheat bran, which may affect digestion.
• Less Nutritious: Maida is less nutrient-dense compared to whole wheat flour because it is stripped of the bran and germ, which contain essential nutrients.

Usage in Nepal:

Maida is popular for making baked goods, flatbreads, and snacks. It is widely available in local markets and online platforms like Sewapoint.