Besan (Gram Flour)
揚げ物からスイーツまで！魔法のように変化する「ひよこ豆の粉」
Description
Finely ground powder of peeled black chickpeas (Chana Dal). An extremely crucial flour used more frequently than wheat flour in Nepali/Indian cuisine. Used as batter for Pakora (fritters), it fries crispy without absorbing excess oil; roasted in ghee with sugar, it magically transforms into premium sweets like 'Laddu' and 'Soan Papdi'.
Classification: Flour, Beans, Base
Shops selling Besan (Gram Flour)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chana Dal(Chickpeas)
Instructions
- [Authentic Recipe]
- [Pakora Batter]: Mix Besan with water, salt, turmeric, cumin powder, and minced green chilies into a thick batter. Dip onions/potatoes and deep-fry (becomes crispier and more aromatic than wheat batter).
- [Laddu (Sweets)]: Roast to golden brown in massive ghee, mix with sugar/cardamom, and roll into balls.
Learn more Substitutes, pairings, tips
Key spices
Roasted aroma unique to chickpeas、akin to kinako
Substitutes at Japanese supermarkets
(Substituting with wheat flour loses Nepali flavor/crispiness; best to buy Besan online)
Pairing
Pakora (Nepali Fritters) / All Sweets / Thickening Curries
Trivia
Being gluten-free yet high-protein, it's recently trending among health-conscious Japanese women as a 'diet ingredient'. Slightly grassy when raw, so it MUST be cooked thoroughly to draw out the roasted bean aroma.
Eating tips & etiquette
Absorbs less oil than wheat flour and is rich in bean protein, so fried foods made with it are considered 'less heavy on the stomach' in Nepal.
Allergen
None