Besan

Besan, also known as gram flour or chickpea flour, is a flour produced by grinding dried chickpeas. It is typically pale yellow and has a fine, powdery texture. Besan is mainly made from the desi or Bengal gram and is available as raw besan or bhuna (roasted) besan, the latter offering a nutty flavor and longer shelf life.

In cooking, besan is used as a thickener and binding agent in curries and gravies, and as the main ingredient in a variety of dishes. It is widely used to make batters for deep-fried snacks such as pakoras and bhajis, as a coating for fritters and vegetables, and as the base for savory pancakes such as besan chilla and in the fermentation-inspired dhokla. Besan is also used in sweets and desserts, notably besan ladoo and various halva preparations.

Nutritionally, besan is high in protein and fiber and is gluten-free, making it popular in gluten-free and plant-based diets. It provides iron, magnesium, and some B vitamins, though the exact profile depends on the chickpeas and processing.

Storage and safety: Keep besan in a cool, dry place in an airtight container. It keeps for months; refrigeration or freezing extends shelf life. It may be produced in facilities that handle gluten, so cross-contact should be considered for those with celiac disease. Besan is widely available in South Asia and in markets that cater to vegetarian or gluten-free cooking.