#12 best seller · Flour & Atta · Aara

Besan (Gram Flour)

Pakoras on a rainy Fox Valley evening. That's the entire business case.

Ask any Indian family in Wisconsin what they cook when it rains or snows and the answer is pakora. Besan is the flour that makes it possible.

It's also gluten-free, protein-dense, and quietly one of the most versatile bags in the store.

Pakora batter that stays crisp

Thick enough to coat, not to drown. Add a spoon of rice flour or a pinch of baking soda for extra crunch.

Rest the batter ten minutes. Fry at medium-high, then fry a second time briefly for that dhaba-level crispness.

Kadhi — besan whisked into yogurt, simmered slow, tempered with methi and red chilli.

Besan chilla, the fastest high-protein breakfast in the Indian kitchen.

Dhokla, steamed and fluffy, for anyone who thinks Indian food is only fried.

Besan laddoo, roasted slowly in ghee until the whole kitchen smells like Diwali.

Besan should smell faintly nutty and feel silky. A sour or musty smell means it has turned — besan goes rancid faster than wheat flour.

•Sieve it. Besan clumps more than any other flour.
•Whisk into cold liquid for kadhi, never hot, or you'll get lumps you can't fix.
•Store in the fridge in summer to extend its life.

Is besan the same as chickpea flour?

Besan is made from split brown chana, which is finer and nuttier than flour milled from kabuli chickpeas sold as 'garbanzo flour'.

Is besan gluten-free?

Yes, naturally. Check the packaging if you need certified gluten-free processing.

Aashirvaad Whole Wheat Atta

Rice Flour

Toor Dal (Arhar / Split Pigeon Peas)

Jumbo Raw Peanuts (Moongphali)

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