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Besan flour, also known as chickpea flour, garbanzo flour and bengal gram flour, has a low glycemic index, high protein and fibre content.
This pulse flour is made from ground dried chick-peas (chana dhal), has a very earthy smell and slightly nutty taste. Commonly used to make the batter for onion bhajis and other pakora, as a thickener in curries, and pancakes, pizzas, dumplings, soups and stews.
In the form of a paste, with water or yoghurt, it is popular as a facial exfoliant and when mixed with an equal proportion of water, it can be used as an egg-replacer in vegan cooking.
Typical analysis 100g
Fat total 6.69g
- Saturated 0.6g
- Dietry fibre 10.8g
- Sugars 10.85g