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{{Short description|Pulse flour}}
{{nutritionalvalue | name=Gram flour | image=Gram flour AvL.jpg | kJ=1619 | protein=22 g | water=10 g | fat=6 g | carbs=57 g | fiber=10 g | sugars=10 g | iron_mg=4 | calcium_mg=45 |magnesium_mg=166 | phosphorus_mg=318 | potassium_mg=846 | zinc_mg=2 | folate_ug=437 | selenium_ug=8 | niacin_mg=1 | sodium_mg=64 | source_usda=1 }}

'''Besan''' or '''gram flour''' is a [[pulse (legume)|pulse]] [[flour]] made from chana dal or [[chickpea]] flour (split [[Bengal gram]]) or brown/[[Chickpea#Desi chana|''kaala chana'']], a chickpea. It is a staple ingredient in the cuisines of the [[Indian subcontinent]], including [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Burmese cuisine|Burmese]], [[Nepali cuisine|Nepali]], [[Pakistani cuisine|Pakistani]], [[Sri Lankan cuisine|Sri Lankan]], [[Caribbean cuisine|Caribbean]], and [[ Lunigiana]] cuisines.

== Characteristics ==
Gram flour contains a high proportion of [[carbohydrates]], higher fiber relative to other flours, no [[gluten]], and a higher proportion of [[protein]] than other flours.

==Dishes==

===Indian subcontinent and the Caribbean===
Gram flour is in popular use in the [[Indian subcontinent]] and the [[Caribbean]], where it is used to make the following:
{{Columns-list|colwidth=10em|
* A variety of [[List of snack foods from the Indian subcontinent|snacks]]
* [[Sev (food)|Sev]]
* [[Bhajji]]s
* [[Bikaneri bhujia]]
* [[Bonda (snack)|Bonda]]
* [[Boondi]]
* [[Besan chakki|Chakki]]
* [[Chakli]]
* [[Pancake#India|Chila/dhirda]] (besan dosa)
* [[Dhokla]]/[[khaman]]
* [[Kadhi]]
* [[Jhunka|Zunka/pithala/pithla]]
* [[Laddu]]
* [[Soan papdi]]
* [[Mysore pak]]
* [[Pakora]]s
* [[Papadum]]s
* [[Patra (dish)|Patra]]
* [[Pholourie]]
}}

In [[Andhra Pradesh]], it is used in a [[curry]] with gram flour cakes called senaga pindi kura ({{langx|te|శెనగ పిండి కూర}}) and is eaten with [[chapati]] or [[Puri (food)|puri]], mostly during winter for breakfast. Chila (or chilla), a [[pancake]] made with gram flour [[Batter (cooking)|batter]], is a popular [[street food]] in India.

===Southeast and East Asia===
Gram flour, which is called ''pe hmont'' (ပဲမှုန့်, lit. 'bean flour') in [[Burmese language|Burmese]], is commonly used in [[Burmese cuisine]]. Roasted gram flour is commonly added to season [[Burmese salads]], and is the principal ingredient of [[Burmese tofu]]. Roasted gram flour is also used to thicken several noodle soup dishes, including [[mohinga]] and [[ohn no khao swè]].

Gram flour is also used to make ''[[jidou liangfen]]'', a Yunnanese dish similar to Burmese tofu salad.

===Southern Europe===
Along the coast of the [[Ligurian Sea]], flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is baked in the oven. This popular street food is called ''[[farinata]]'' in [[Italian cuisine]], ''fainâ'' in [[Genoa]], ''calda'' in [[ Carrara]], and is known as ''socca'' or ''cade'' in [[French cuisine]]. It is used to make [[panelle]], a [[fritter]] in [[Sicilian cuisine]], and ''panisses,'' a similar fritter from [[France]]. In [[Spanish cuisine]], gram flour is an ingredient for [[tortillitas de camarones]].
Also in [[Cyprus]] and [[Greece]], it is used as a garnishing ingredient for the funeral ritual food [[koliva]], blessed and eaten during [[Memorial service (Orthodox)|Orthodox memorial services]]. In the cuisine of [[Antakya]] in Turkey, it is used in the preparation of [[hummus]].

===North Africa===
In Algeria and East Morocco, they make a dish called ''[[karantika]]'' from unroasted chickpea flour, which is topped with beaten egg and baked in the oven. The dish is also called ''garantita'' or ''karantita'' (originated from the Spanish term ''calentica'', which means 'hot').

==See also==
*''[[Kinako]]''
*[[List of chickpea dishes]]
*''[[Oralu kallu]]'', a type of grinding machine using stone to produce flour in some parts of India

{{DEFAULTSORT:Gram Flour}}
[[Category:Flour]]
[[Category:Chickpea dishes]]
{{二次利用|date=21 June 2025, at 10:37}}

Gram flour/en - Revision history

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