Ashoka Besan, 4 Lb

Ashoka Besan 4 Lb: Fine Gram Flour for Pakoras, Kadhi and Ladoo
Crispy onion bhajias on a rainy afternoon, a pot of Punjabi kadhi, a tray of besan ladoo for Diwali: all of them begin with good gram flour. Ashoka Besan in a 4 lb pack gives South Asian households a dependable supply of finely milled chickpea flour for everyday snacks and festive sweets. Order this besan gram flour from SubziCart.com today.

Product Features
• 4 lb pack of Ashoka Besan, a practical size for families who cook with gram flour every week
• Finely milled flour that whisks into a smooth, pourable batter
• Made from chickpeas rather than wheat; check the pack for allergen and facility details if you avoid gluten
• Works equally well in savory batters and slow-roasted sweets

Nutritional Information
Besan is ground from chickpeas (Bengal gram), so it generally provides plant protein, dietary fiber and carbohydrates. It is a common base for vegetarian and vegan snacks. Exact nutrition values are printed on the pack.

Cooking Suggestions and Serving Ideas
• Pakoras and bhajias: whisk besan with water, ajwain, chili powder and salt, then dip sliced onion, potato, spinach or paneer and fry until golden.
• Kadhi: blend besan with yogurt, simmer with turmeric and curry leaves, and finish with a mustard seed tadka.
• Besan ladoo and Mysore pak: roast the flour slowly in ghee until nutty and aromatic before adding sugar.
• Besan chilla: a quick savory pancake with chopped onion, tomato and cilantro for breakfast.
• Dhokla and khandvi: classic Gujarati farsan, or a light coating for fried fish.

Frequently Asked Questions
Q: How should I store Ashoka Besan after opening?
A: Move it to an airtight container and keep it in a cool, dry place away from moisture. Check the pack for best-by guidance.
Q: Why does my besan batter turn out lumpy?
A: Add water gradually while whisking, or sift the flour first. A 10-minute rest also helps.
Q: Is besan the same as the chickpea flour sold in regular supermarkets?
A: Besan is traditionally milled from split Bengal gram (chana dal), a smaller relative of the kabuli chickpea used in many Western chickpea flours, so its texture and flavor differ slightly.