Gram Flour (Besan)
Besan is the flour behind pakoras, bhajis and kadhi, besan cheela for breakfast, dhokla and besan ladoo. Indian besan is usually ground from chana dal, the small brown chickpea. The chickpea flour in German organic shops is often made from pale kabuli chickpeas; both work for pakoras, but the batter behaves a little differently.
We stock besan from TRS (1 kg), Bambino (900 g) and Avanee (1 kg). For pakora batter, whisk besan with water, salt, turmeric, chilli powder and a pinch of ajwain until it's thick enough to coat the vegetables but still drips off the spoon. Keep besan airtight, cool and dry, and use it up within a few months of opening.
For kadhi, whisk two or three tablespoons of besan into yoghurt and water, let it simmer slowly and finish with a tadka of mustard seeds, curry leaves and dried chillies.
Delivery is free from €40 and €4.99 below that, the same price anywhere in Germany, and orders usually arrive within 2–3 business days.
Frequently asked questions
- Is besan the same as chickpea flour?
- Yes, besan is chickpea flour. Indian besan is usually ground from chana dal (small brown chickpeas), while European chickpea flour is often made from pale kabuli chickpeas. Most recipes work with either.
- How should you store besan?
- Airtight, cool and dry. Once opened, use it within a few months and check the best-before date on the pack.
- How fast is delivery and what does it cost?
- We ship across Germany, usually within 2–3 business days. Delivery is free on orders from €40; below that it costs €4.99, the same price wherever you are in Germany.