Gram flour contains a high proportion of carbohydrates,[3] higher fiber relative to other flours, no gluten,[4] and a higher proportion of protein than other flours.[3]
InAndhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura (Telugu: శెనగ పిండి కూర) and is eaten with ChapatiorPuri, mostly during winter for breakfast.[5] Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India.
Gram flour, which is called pe hmont (ပဲမှုန့်, lit. 'bean flour') in Burmese, is commonly used in Burmese cuisine. Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu.[6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè.[7][6]
Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
In Algeria and East Morocco, they make a dish called Karantika from unroasted chickpea flour, which is topped with beaten egg and baked in the oven. The dish is also called GarantitaorKarantita (originated from the Spanish term Calentica, which means hot).[8]
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN978-0-309-48834-1. PMID30844154.
