 | |||||||||||||||||||||||||||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,619 kJ (387 kcal) | ||||||||||||||||||||||||||||||||||||
57 g | |||||||||||||||||||||||||||||||||||||
| Sugars | 10 g | ||||||||||||||||||||||||||||||||||||
| Dietary fiber | 10 g | ||||||||||||||||||||||||||||||||||||
6 g | |||||||||||||||||||||||||||||||||||||
22 g | |||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||
| Water | 10 g | ||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2] | |||||||||||||||||||||||||||||||||||||
Besan orgram flour is apulseflour made from chana dal orchickpea flour (splitBengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of theIndian subcontinent, includingIndian,Bangladeshi,Burmese,Nepali,Pakistani,Sri Lankan,Caribbean, andLunigiana cuisines.
Gram flour contains a high proportion ofcarbohydrates,[3] higher fiber relative to other flours, nogluten,[4] and a higher proportion ofprotein than other flours.[3]
Gram flour is in popular use in theIndian subcontinent and theCaribbean, where it is used to make the following:
InAndhra Pradesh, it is used in acurry with gram flour cakes called senaga pindi kura (Telugu:శెనగ పిండి కూర) and is eaten withchapati orpuri, mostly during winter for breakfast.[5] Chila (or chilla), apancake made with gram flourbatter, is a popularstreet food in India.
Gram flour, which is calledpe hmont (ပဲမှုန့်, lit. 'bean flour') inBurmese, is commonly used inBurmese cuisine. Roasted gram flour is commonly added to seasonBurmese salads, and is the principal ingredient ofBurmese tofu.[6] Roasted gram flour is also used to thicken several noodle soup dishes, includingmohinga andohn no khao swè.[7][6]
Gram flour is also used to makejidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Along the coast of theLigurian 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 calledfarinata inItalian cuisine,fainâ inGenoa,calda inCarrara, and is known assocca orcade inFrench cuisine. It is used to makepanelle, afritter inSicilian cuisine, andpanisses, a similar fritter fromFrance. InSpanish cuisine, gram flour is an ingredient fortortillitas de camarones.Also inCyprus andGreece, it is used as a garnishing ingredient for the funeral ritual foodkoliva, blessed and eaten duringOrthodox memorial services. In the cuisine ofAntakya in Turkey, it is used in the preparation ofhummus.
In Algeria and East Morocco, they[who?] make a dish calledkarantika from unroasted chickpea flour, which is topped with beaten egg and baked in the oven. The dish is also calledgarantita orkarantita (originated from the Spanish termcalentica, which means 'hot').[8]