Kikärtsmjöl

Kikärtsmjöl, also known as gram flour or besan, is a flour made from dried chickpeas. It is a staple ingredient in many cuisines, particularly in South Asian countries like India, Pakistan, and Bangladesh, as well as in parts of the Middle East and North Africa. The flour is produced by grinding dried chickpeas into a fine powder. It has a pale yellow to beige color and a mildly nutty, earthy flavor.

Kikärtsmjöl is a versatile ingredient used in both sweet and savory dishes. It is a common binder in recipes, replacing eggs or wheat flour in gluten-free baking. It is widely used to make pakoras, which are fritters made by deep-frying vegetables or other ingredients coated in a batter of kikärtsmjöl. It is also a key component in socca, a thin, unleavened pancake from Nice, France, and in various types of pancakes and flatbreads in Indian cuisine such as cheela. Additionally, it can be used as a thickening agent for sauces and soups.

Nutritionally, kikärtsmjöl is a good source of protein and dietary fiber. It is also gluten-free, making it a popular alternative for individuals with celiac disease or gluten intolerance. The flour is relatively low in carbohydrates compared to other flours.