Seasonal period: All year

Chickpea flour or besan is a kind of fine flour made from mashed chickpeas. It is highly appreciated on the Hindi cuisine. It is rich in proteins (~25%), fiber (~10%), and folic acid, magnesium, iron and omega-6.

One of the main culinary properties is its creamy texture when mixed with liquids and also its binding power in cooking. That’s why it can be used as an egg substitute as it acts as a binder caking (weighs down and unifies) and cohesiveness of the dough.

It does not contain gluten, for that reason (which is why) the dough is not so elastic but very creamy instead. It also brings out a yellowish colour and chickpea flavour (taste). In some dishes like omelets among others (and so), some vinegar or lemon juice can be added to avoid the chickpea taste.

Nutritional information (0.1 kg)
Fiber 7.0 g
Saturates 0.4 g
Monounsaturated fatty acids 2.08 g
Polyunsaturated fatty acids 2.08 g
Cholesterol 0.0 mg
Calcium 145.0 mg
Iron 6.7 mg
Zinc 0.8 mg
Vitamin A 32.0 ug
Vitamin C 4.0 g
Folic acid 180.0 ug
Salt (Sodium) 200.0 mg
Sugars 5.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.