Below is a list of all known varieties for Chickpea Flour (Besan). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Besan (Coarse Grind) | Coarsely ground chickpea flour, often preferred for deep-frying batters (e.g., pakora) to create a crisper texture. |
| Black Chickpea Flour (Kala Chana) | Milled from the darker, small black chickpeas, offering a nuttier, more intense flavor than standard Besan. |
| Chickpea Flour (Besan) | Flour made by grinding dried Desi chickpeas (or chana dal); a gluten-free flour used as a binder, batter, and for making flatbreads in South Asian cuisine. |
| Garbanzo Bean Flour | A general trade name for chickpea flour, often interchangeable with Besan, but sometimes implying a slightly different grind or preparation. |
| Garbanzo Bean Flour (Besan) | The flour made from ground **Chickpeas** (Garbanzo Beans), essential for making batters and snacks in Indian cuisine. |
| Lentil Flour (Red) | Milled from dried red lentils, offering a fine, gluten-free flour used as a thickener and protein supplement. |
| Roasted Chickpea Flour (Sattu) | Chickpea flour made from roasted chickpeas, giving it a toasted, nutty flavor; popular in India as a ready-to-eat flour. |