Made from a grounded mixture of chickpeas, chickpea or gram flour is a chief condiment in Indian, Pakistani and Bangladeshi cuisines. The flour is powdery yellow and has an earthy flavor adding savour to various dishes. Chickpea flour makes a tasty and crispy coating for deep-fried vegetable pakoras. The variety of chickpea flour depends on the kind of chickpea used to ground. One can use either raw or roasted chickpeas. Roasted chickpea flour is more characterized; while raw flour has a slightly bitter taste. Also known as besan, it is used in gravies, batters, etc. Gram flour contains high quantity of carbohydrate and no gluten. However, compared to other flours, gram flour is high in protein content. It is also quite popular in Italian and French cuisines.
Chickpea flour, also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries.
Chickpeas are versatile legumes with a mild, nutty taste, and chickpea flour is typically made from a variety called Bengal grams.
Chickpea flour is loaded with important nutrients.
One cup (92 grams) of chickpea flour contains :
- Calories: 356
- Protein: 20 grams
- Fat: 6 grams
- Carbs: 53 grams
- Fiber: 10 grams
- Iron: 25% of the RDI
- Manganese: 74% of the RDI
One cup (92 grams) of chickpea flour packs slightly more folate than you need in a day.
Chickpea flour naturally contains nearly twice the folate as an equal amount of fortified wheat flour.
Plus, it’s an excellent source of several minerals, including iron, magnesium, phosphorus, copper, and manganese.