Gram flour (besan)
Few things disappear faster at Iftar than a plate of hot pakoras, and almost all of them start with besan. Gram flour is milled from split, husked brown chickpeas (chana dal), which gives… 2 Products
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Gram flour (besan)
Few things disappear faster at Iftar than a plate of hot pakoras, and almost all of them start with besan. Gram flour is milled from split, husked brown chickpeas (chana dal), which gives it a finer texture and a nuttier taste than many supermarket chickpea flours made from pale kabuli chickpeas. We stock TRS and Suntat gram flour in 1 kg and 2 kg bags.
Besan is remarkably versatile. Whisk it with water and spices for onion bhaji, piyaju or beguni; stir it into yoghurt for a gently soured kadhi; steam it into dhokla; or fry it with sugar and ghee for besan laddu and barfi. It also makes a light coating for fish and a quick savoury pancake, chilla, for breakfast.
Find it alongside atta and rice flour in rice and flour.
Batter basics with besan
For a classic pakora batter, whisk 150 g of besan with 150–180 ml of cold water until smooth and thick enough to coat a spoon. Season with salt, chilli powder, a pinch of ajwain and a pinch of bicarbonate of soda, then fold in sliced onion, potato or spinach.
- A tablespoon or two of rice flour makes the coating extra crisp.
- Fry at 170–180 °C; a drop of batter should rise straight away.
- For laddu, roast besan slowly in ghee for 15–20 minutes until golden and fragrant.
Keep opened bags sealed in a cool cupboard. Pair your fritters with tamarind chutney, and look for bicarbonate of soda and black salt under salt, sugar and more.
Frequently asked questions
Is gram flour the same as chickpea flour?
Broadly, yes, but not every chickpea flour is besan. Traditional gram flour is ground from husked split brown chickpeas, chana dal, and is very fine. Flour from pale kabuli chickpeas tastes milder and binds slightly differently, though it will still make decent pakoras.
Does besan need to be cooked?
Yes. Raw gram flour tastes bitter and floury, so it is always cooked: fried, pan-roasted, steamed or toasted in ghee. When making kadhi, simmer the besan and yoghurt mixture for at least 15–20 minutes until the raw taste has gone.
How long does gram flour keep?
Unopened, until the date printed on the pack. Once open, keep it airtight in a cool, dry place and use it within a few months. If it smells stale or bitter, it's past its prime and won't give good results.
What can I make with besan for Iftar?
Popular choices are beguni (battered aubergine slices), piyaju, potato and chilli pakoras, and spinach bhaji. Each is dipped in a seasoned besan batter and fried. Serve them with tamarind chutney, a bowl of muri and something cold to drink.