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NYSpiceShop

NY Spice Shop Besan Flour - All Natural Chana Besan - Superfine Besan Gram Flour - Bengal Ground Chickpeas - Chickpea Hummus Flour – 3 Pound

NY Spice Shop Besan Flour - All Natural Chana Besan - Superfine Besan Gram Flour - Bengal Ground Chickpeas - Chickpea Hummus Flour – 3 Pound

Regular price $39.82 USD
Regular price $39.82 USD Sale price
Shipping calculated at checkout.

NY Spice Shop Pure Chana Dal Besan Flour - 3 Pound Yellow Split Chickpea Fine Gram Flour - Healthy & Superfine Powder Natural Cooking Baking Ingredient for Traditional Kitchen Essential Food Mix

At a Glance

Brand: NY Spice Shop

Item Weight: 16 ounces

Number of Items: 1

Unit Count: 48 Ounce

Manufacturer: NY Spice Shop

Product Highlights

NATURAL CHICKPEA BESAN FLOUR - NY Spice Shop besan flour is made from chana gram chickpeas (Bengal gram) ground into superfine chickpea flour.

This gram flour is commonly used in cooking and baking, offering a fine texture suitable for a wide range of traditional and modern recipes.

USED IN INDIAN SNACK RECIPES - Besan gram flour is used in snacks like sev, chakli, khandvi, pakoras, and bhajis.

This chickpea flour is part of Gujarati cuisine and other Indian cooking styles where batter-based and savory snack preparations are commonly made.

SUITABLE FOR ROTI & PARATHA MIXES - Chana besan can be combined with wheat flour for making rotis and parathas.

This ground chickpeas flour is used in flatbread recipes where a nutty flavor and different texture are part of traditional preparation methods.

USED IN SOUPS AND CURRIES - Besan flour is used as a thickening ingredient in soups, curries, and gravies.

This chickpea hummus flour is added in small quantities to achieve desired consistency in various cooked dishes and food preparations.

MULTIPURPOSE COOKING INGREDIENT - Superfine besan flour is used in baking, pancakes, and crepe-style recipes.

This natural gram flour is a versatile ingredient in both traditional and modern cooking applications, suitable for a variety of food preparations.

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