Is corn flour same as "makke (maize) ka ata"?

There are the following differences between the corn flour and maize ka ata

Firstly: Corn flour is not the same as what we get makke -ka-atta in the market.

Corn flour is the starch content only ,of the maize or corn. It is a fine powder, white in colour. It has to be mixed with a little cold water to thicken soups or gravies sometimes. Mostly the Chinese sauces are thickened with it. Some recipes of cakes, cookies or rolls also call for this cornflour along with refined flour( maida in Hindi ). Then it is used in dry form. 
Makke ka atta is the flour milled from maize or corn . It is coarse in texture and the colour may vary from light yellow to dark yellow. It is generally used to make unleavened flatbreads (called roti in Hindi). One may or may not mix whole wheat flour for this purpose. Nachos and Tacos use makke ka atta,that is maize flour,while Tortillas use cornflour with refined flour. There is no Hindi name for cornflour. It is known by this name only. Or sometimes arrowroot is used in the recipes to replace cornflour. 

Secondly: The differences of Texture and nature

Indian recipes cornflour is actually corn starch. 
Makke ka Aata and cornflour may seem very similar because Makke ka Aata is proper translation for cornflour  but they have different texture and properties. 
In soups and in dishes where cornflour (cornstarch) is used as a thickening agent. And it very fine powdery like formation and it's bright white. 
Where as makke ka Aata (maize flour)  has a rough texture slightly pale yellow in color and is used  for making rotis.

In layman's term cornflour looks like maida where as makke ka Aata looks like besan.

Thirdly: The differences in terms of professional terms

Corn flour - corn starch

Makki ka aatta - corn meal.

Above is precise terminology for both the items, hope it clears your doubt. Corn starch is just a part of corn meal flour/makki ka atta

The internal map of corn

So you should know clearly that corn flour is not makke ka atta as that atta is very coarse ground and corn flour is obtained from the endosperm of the corn kernel where as makke ka atta is the whole kernel i understand you need corn flour as a thicking agent so if you go in any market for it ask them for corn starch and not corn flour also describe it as a white smooth powder used for thicking gravies i am confident they will surely understand.

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