Gram flour
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,619 kJ (387 kcal) |
| Carbohydrates | 57 g |
| - Sugars | 10g |
| - Dietary fiber | 10 g |
| Fat | 6 g |
| Protein | 22 g |
| Water | 10 g |
| Vitamin A equiv. | 2 μg (0%) |
| Niacin (vit. B3) | 1 mg (7%) |
| Folate (vit. B9) | 437 μg (109%) |
| Calcium | 45 mg (5%) |
| Iron | 4 mg (31%) |
| Magnesium | 166 mg (47%) |
| Phosphorus | 318 mg (45%) |
| Potassium | 846 mg (18%) |
| Sodium | 64 mg (4%) |
| Zinc | 2 mg (21%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
|
Gram flour is a pulse flour made from ground chickpeas or chana dahl. It is also known as chickpea flour, garbanzo flour, or besan (in Kannada: ಕಡ್ಲೆ ಹಿಟ್ಟು (Kadle Hittu); Tamil: தமிழ் - கடலை மாவு (Kadalai Maavu); Bengali: বেসন beshon). Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste.[1]
In the form of a paste with water or yogurt, it is also popular as a facial exfoliant in the Indian Subcontinent.[2] When mixed with an equal proportion of water, it can be used as an egg-replacer in vegan cooking.[3]
Chila (or chilla), a pancake made with gram flour batter, is a popular street and fast food in India.
Gram flour contains a high proportion of carbohydrates[4] but no gluten.[5] Despite this, in comparison to other flours, it has a relatively high proportion of protein.[6]
Dishes
In other parts of South and Southeast Asia the flour is used to make the following:
- bonda
- boondi
- Laddu
- Kadhi
- Pakoras
- papadums
- onion bhajjis
- Bikaneri Bhujia
- Burmese tofu
- Dhokla
- Mysore pak
- jidou liangfen
It is used in Italian cuisine to make farinata, in French cuisine to make socca and in the cuisine of Cadiz in Southern Spain to make tortillitas de camarones.
If parboiled potatoes are rolled in the flour prior to roasting they take on a golden colour and a crisp texture.
See also
- Oralu kallu, a type of grinding machine using stone to produce flour in some parts of India
Notes
- ^ Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. pp. 121–122. ISBN 0470391308.
- ^ "What is gram flour?". Blurtit.com. Retrieved 2007-09-29.
- ^ The Vegan Society. "Egg Substitutes". Vegansociety.com. Retrieved 2009-12-31.
- ^ "Chickpea flour (besan)". Nutrition Data: Nutrition Facts and Calorie Counter. Retrieved 2007-09-29.
- ^ "Grains and Flours Glossary: Besan". Celiac Sprue Association. Retrieved 2007-09-29.
- ^ "Chickpea flour (besan)". Nutrition Data: Nutrition Facts and Calorie Counter. Retrieved 2007-09-29.
 |
This food ingredient-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
