Besan vs Chickpea Flour vs Kala Chana Flour: What's the Difference?

Besan, chickpea flour and kala chana flour belong to the same ingredient family, but their names do not always tell you exactly how each flour has been milled. Discover how to choose one for pakoras, kadhi, chilla and crispy homemade onion bhajis.

In Grandma's kitchen, the best flour is the one that suits the dish. A fine flour helps with smooth sweets, while a well-balanced batter makes all the difference to crisp bhajis. In this Grandma's Kitchen Secrets guide, we explore the traditional differences without assuming that three differently named packets must contain three completely different flours.

Besan vs Chickpea Flour: The Short Answer

Besan is commonly called gram flour. Chickpea flour is a broader name, and kala chana flour is associated with desi chickpeas, also known as Bengal gram. The names can overlap. Check the ingredients and processing information on the packet rather than relying on the name alone.

What Is Besan (Gram Flour)?

Traditional besan is generally made from split, hulled desi chickpeas, known as chana dal. Its nutty flavour makes it a familiar ingredient in Indian savoury dishes and sweets.

• Onion bhajis and pakoras: spiced vegetable fritters.
• Kadhi: a yoghurt-based dish thickened with besan.
• Besan chilla: savoury pancakes.
• Dhokla: steamed savoury cakes.
• Besan ladoo: sweets made with roasted besan, ghee and sugar.
• Missi roti: flatbreads commonly made with a blend of besan and wheat flour.

Explore Heera Gram Flour (Besan) for traditional besan recipes.

What Is Chickpea Flour?

Chickpea flour is made from dried chickpeas. In some markets, the name is used for flour made from whole, pale Kabuli chickpeas; it can also describe flour made from desi chickpeas. The name alone does not confirm the variety or whether the chickpeas were hulled.

It is used in fritters, savoury pancakes, recipe-specific flatbreads and vegetable patties, as well as Mediterranean socca and Italian farinata. Different grinds can absorb water differently, so adjust batter gradually.

Explore Heera Chickpeas Flour for bhajis, pakoras and savoury pancakes. Refer to its packaging for precise ingredients and milling details; we have not confirmed that this particular product is milled from whole chickpeas.

What Is Kala Chana Flour (Bengal Gram Flour)?

Kala chana means dark or black chickpeas. These are desi chickpeas, not urad dal, which is also called black gram.

Flour sold as kala chana or Bengal gram flour may overlap with besan. Whether chickpeas are milled whole or hulled affects colour, texture and flavour. Do not assume that every kala chana flour retains the skin or is necessarily coarser than besan.

Explore Heera Kala Chana Flour Bengal Gram for recipes such as chilla, missi roti, pakoras and kadhi. Check the packet for processing details.

Flour Comparison at a Glance

Grandma's Kitchen Secret: Follow the flour specified in your recipe first. When switching flour, try a small batch before committing the whole bowl.

Which Flour Should You Choose?

For classic besan dishes, start with gram flour labelled besan. For a recipe specifically calling for chickpea or kala chana flour, match that name and check the packaging. For delicate sweets, choose the grind recommended by the recipe.

In many savoury batters, a one-to-one substitution by weight is a useful starting point, but adjust water for the flour's absorption. Chickpea-based flours are not a universal one-to-one replacement for wheat flour in bread or cakes.

How to Make Crispy Onion Bhajis at Home

A simple homemade recipe using Heera Gram Flour (Besan).

Preparation: 15 minutes. Cooking: approximately 15–20 minutes, depending on batch size. Serves: 3–4 as a snack or side.

Ingredients

• 2 medium onions, thinly sliced
• 100g Heera Gram Flour (Besan)
• 1 green chilli, finely chopped (optional)
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder, adjusted to taste
• ½ teaspoon ajwain (carom seeds), optional
• ½ teaspoon salt, or to taste
• 2 tablespoons chopped fresh coriander
• Approximately 2–4 tablespoons water, only as needed
• Vegetable oil for frying

Method

1. Prepare the onions. Put the sliced onions in a bowl, sprinkle with salt and gently massage for a few minutes to release moisture.
2. Add the flavourings. Mix in the spices, optional green chilli and coriander.
3. Add the flour. Sprinkle over the besan and mix. Add water one tablespoon at a time only if needed. Aim for a thick mixture that clings to the onions, not a runny batter.
4. Heat the oil. Use a deep, heavy-bottomed pan and a suitable thermometer, aiming for approximately 170–180°C. Take care with hot oil and never leave the pan unattended.
5. Fry in small batches. Carefully lower small portions into the oil. Fry for approximately 4–6 minutes, turning occasionally, until golden and fully cooked inside. Timing varies with portion size; check a bhaji from the first batch and adjust as needed. Avoid overcrowding.
6. Drain and serve. Lift out with a slotted spoon, drain on kitchen paper or a wire rack, and serve hot with your favourite chutney.

Grandma's Five Tips for Crisp Bhajis

• Slice onions thinly for more even cooking.
• Use less water than you think; onions release moisture naturally.
• Keep portions small so the centres cook through.
• Let the oil return to temperature between batches.
• Serve freshly cooked for the best crispness.

Shop Heera Gram Flour for homemade onion bhajis.

Dietary Information and Cooking

Chickpeas do not naturally contain gluten, but that does not confirm an individual packet is suitable for a gluten-free diet. Check ingredients, allergen information and gluten-free labelling, particularly when cooking for someone with coeliac disease. Added ingredients also matter: missi roti commonly contains wheat flour.

Plain chickpea flour is plant-based, but dishes such as kadhi and besan ladoo may contain dairy. For nutritional information, refer to the packet rather than assuming differently named flours have particular protein or fibre levels.

Cook these flours thoroughly before eating. They are not ready to eat; do not taste raw batter.

How to Store Besan and Chickpea Flour

Follow the packet's storage instructions and best-before date. Keep flour sealed in a cool, dry place, protected from heat, moisture and direct sunlight. Use a clean, dry spoon and discard flour showing mould, insects or an unusual rancid smell.

Frequently Asked Questions

Is besan the same as gram flour?

Yes. Besan is commonly called gram flour in Indian cooking and on UK grocery shelves.

What is Bengal gram flour?

The name refers to flour associated with desi chickpeas or chana dal. Processing methods vary, and the name can overlap with besan.

Is kala chana the same as black gram?

No. Kala chana is a chickpea, while black gram is urad dal. They are different ingredients.

Can I use chickpea flour instead of besan for pakoras?

Often, yes. Try a small batch and adjust water to suit the flour's texture and absorption.

Is kala chana flour always darker than besan?

No. Colour depends on the chickpeas and processing. The name alone does not confirm whether the skin is retained.

Shop Heera Flours at Curry Kart

Choose Heera Gram Flour (Besan), Heera Chickpeas Flour or Heera Kala Chana Flour Bengal Gram to suit your recipe. Check each product page for current options and stock.

UK delivery is available for eligible products and postcodes, with availability and charges confirmed at checkout.

A note on the illustration: The featured graphic is illustrative. Its milling descriptions are not verified specifications for these packets, and its European-delivery message should not be taken as confirmation that these food products can be delivered to Europe. Use the product packaging and checkout for current information.

Grandma's Kitchen Secrets: exploring traditional ingredients, authentic flavours and the little details that make home cooking special. Curry Kart, your Indian kitchen starts here.