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Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent , including Indian , Bangladeshi , Burmese , Nepali , Pakistani , Sri Lankan and Caribbean cuisines.
Mysore pak is a rich, sweet dish prepared with ghee, sugar, gram flour, and often cardamom. Abgoosht – Kind of traditional and original Iranian stew and food; Aquafaba – Residual water from cooking legumes, used in recipes to substitute egg whites; Beguni - Deep-fried gram flour-dipped eggplant, popular in Bangladesh.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or socca, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and is used frequently in South Asian cuisine.
Chakli is made from the flours of rice, Bengal gram (chickpea) and black gram (urad dal). Other ingredients include coriander seed powder, cumin seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil. [2] Some variations also include green gram (moong) and pigeon pea (tuar/arhar) instead of black ...
Gram flour: বেচন (Besôn) বেসন (Beshon) વેસન/ ચણાનો લોટ (Vesan/Chaṇāno Loṭ) ಕಡಲೆ ಹಿಟ್ಟು (Kadale Hiṭṭu) കടലപ്പൊടി (Kaḍala Poḍi) बेसन (Besan) हरभऱ्याचे पीठ/डाळीचे पीठ (Harbharyāche Piṭh/Ḍāḷiche Piṭh)
The English word flour is originally a variant of the word flower, and both words derive from the Old French fleur or flour, which had the literal meaning "blossom", and a figurative meaning "the finest".
Litti is a wholewheat flour dough ball stuffed with a spiced mixture of sattu (roasted black chickpea flour). [1] Litti, along with chokha , is a complete meal that is popular in the Indian states of Bihar , Jharkhand and eastern Uttar Pradesh , and the Nepalese provinces of Madhesh and Lumbini (eastern parts). [ 2 ]
A gram-flour fritter is known in Tamil Nadu and Sri Lanka as pakoda or bajji, in Gujarat as bhajia, in Maharashtra as bhaji, and in Andhra Pradesh/Telangana and Karnataka as bajji or pakodi. Pakoda may be interpreted in these states as deep-fried balls of finely chopped onions, green chilis, and spices mixed in gram flour.