Dry roasting can transform the slightly bitter taste of raw chickpea flour, turning it rich and nutty before using it in recipes. Also known as gram flour or besan, chickpea flour is used to prepare a variety of savory and sweet Indian foods. You can use the roasted chickpea flour as a wheat-free flour substitute to prepare fritters, as a crumb batter for frying fish, a thickener in soups and stews, or add it to cakes and breads, to lend an earthy flavor to your foods.
Pass the chickpea flour through a flour sifter to remove any lumps that may have formed. Place the sifted flour on a plate.
Set a skillet on medium-low heat. Pour in the chickpea flour. Stir continuously with a spatula to prevent the flour from burning and sticking to the bottom of the pan.
Cook for 5 minutes or until the flour lightly browns all over and gives off a nutty aroma.
Remove the skillet from the heat source. Continue stirring for a few minutes to prevent the flour from further cooking in the hot pan.
Allow the chickpea flour cool naturally. Use as desired or store in an airtight container or zipper-seal bag for use later.
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- Do not pan-roast the chickpea flour for longer than required, as the flour can taste bitter.
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