Chickpea Flour

What is Chickpea Flour? There are a few varieties of chickpea flour; the primary distinction is that they are made from two distinct kinds of chickpeas: desi chickpeas, which are smaller and have rougher hulls, and kabuli chickpeas, which are the common, tan-colored chickpeas you are probably most familiar with. Desi chickpeas vary in hue according on when the seedpods are collected, ranging from green to brown to almost black. The brown kind of desi chickpeas, commonly referred to as kala chana or Bengal chickpeas, is used to make the traditional type of chickpea flour, also known as gram flour or besan. After the dried chickpeas' brown hulls are removed, the inside seed is split to make flour. There may be some misunderstanding when the split chickpea that results is referred to as chana dal since the term dal is often used to refer to lentils. The split and hull Desi chickpeas do resemble yellow split peas or lentils. However, they are really chickpeas. Although they belong to the same botanical family—the Fabaceae—lentils, peas, and chickpeas are distinct species. How to use Chickpea Flour? This flour, which is prepared from ground chickpeas, works well for making flatbreads…