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Chickpea Flour, the Protein-Packed Wonder


Greetings,

Chickpea flour, also known as Gram flour or Besan in the South Asian countries, is widely used as a staple ingredient in different recipes and cuisines. From a somewhat healthy Dhokla, to oily Bhajjis and Pakoda's to desserts in form of Besan Ka Laddo, it is used in all South Asian communities.

Even in Canada we see increasingly number of flour varieties in the grocery stores - almond, buckwheat, spelt to name a few, are commonly available. Chickpea flour (Besan) is packed with protein, something which all-purpose flour lack; it also adds a deeper and nuttier flavour to your food. The food becomes stickier compared to food made with your regular all-purpose flour when hydrated, which gives fritters, crackers, muffins and other baked goods structure while allowing for an airy texture.

Caveat - it doesn't rise and expand in the same way as all-purpose flour does, so you shouldn't be substituting it for making flaky pastries, sugar cookies, or fresh pasta.

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