basan flour
Rich in plant-based protein (approximately 22% by weight) and fiber, with a low glycemic index; also a good source of minerals including iron, magnesium, and manganese.
About
Besan flour, also known as gram flour or chickpea flour, is a fine powder milled from dried white chickpeas (Cicer arietinum), native to South Asia and the Mediterranean region. The flour is pale golden to off-white in color with a faintly earthy, slightly sweet taste. It has a naturally high protein content and contains no gluten, making it a staple in South Asian cuisine and increasingly popular in gluten-free cooking worldwide. The milling process removes the hull and germ, leaving primarily the starch-rich endosperm, though the grinding technique can vary to retain more nutritional components depending on the producer.
Culinary Uses
Besan flour is fundamental to Indian, Pakistani, and Bangladeshi cuisines, where it serves as a binder, thickener, and base for both savory and sweet preparations. It is used to make pakora (fritter batter), dhokla (steamed cake), chikhalwali (gram flour fudge), and various batters for coating vegetables and proteins. In Italian cuisine, particularly in Liguria, it appears as farina di ceci in farinata, a thin savory pancake. Besan acts as an excellent egg substitute in vegan baking due to its binding properties and can thicken curries and sauces. Its slightly nutty flavor and fine texture make it ideal for creating light, crispy batters and smooth textures in both traditional and modern culinary applications.