Besan (chickpea)

Story

Flour of split Bengal gram, the protein in a north Indian kitchen.

Origin

We will publish the origin of each batch once it is verified. Until then, we do not say.

Flavour and texture

Savoury, beany when raw, nutty when cooked.

In the dough

Keeps rotis soft for hours at 5 to 15%; too much and the dough turns sticky.

Besan is the softness secret your mother-in-law knows.

Pairing tip

Ajwain in the dough, always.

Blends that use it

• Sunday Phulka

  Besan 10%
• Red Earth

  Besan 5%
• The Long Run

  Besan 25%
• The Old Grain

  Besan 10%

From the Journal

• 

  Kitchen

  Ragi in rotis without the cracking: a dough guide

  Ragi drinks water and has no gluten of its own. Here is how to get it into a soft, rollable roti.

  12 Oct 2026 · 2 min read