Chickpea flour is a common ingredient across many of India’s regional cuisines. It’s in the savory pudla of the Gujaratis. In Karnataka and Maharashtra, it can be found in jhunka, a spicy porridge. In Andhra Pradesh, it is the thickener in the stew Senagapindi Kura. For vegetarians, it’s mixed in their omelet replacement. Centuries-old chickpea flour is in the cooking recipes of Indians, Nepalese, Pakistanis, Italians, the French, and many others.
Benefits of Chickpea Flour
Suddenly popular in the US, yet it’s been mentioned around 2009 in gluten-free blogs. Chickpea flour is naturally gluten-free and protein-dense, with less calories and carbs, a healthy choice for everything from baking to frying. Combined with water, it has great binding power. You can make flatbread, or fritters or vegetable pancakes. It is cheap, accessible, and versatile.
By 2010, the ingredient has been appearing in best-selling cookbooks as the French pancake, socca, layered with tomatoes and onion. It also appeared in a couple of dedicated cookbooks just for chickpeas, in 2015 and 2016, for food and fitness. There’s a Brooklyn based gluten-free bakery famous for its chickpea flour-based, gluten-free sweets, and its chickpea flour-based chocolate cupcakes.
One company, Banza, mainstreamed chickpea flour by producing its chickpea flour-based pasta in 2014. By 2017, it was in 8,000-plus grocery stores and had raised $8 million in funding. Its secret of success was that it branded chickpea flour as a health food, not exclusively as a gluten-free product. It was one of the first alternative pastas that had a smooth, al dente texture, just like the real thing. It’s a delicious and higher-protein pasta substitute for empty carbs.
Tasting Old With A Modern Twist in Bellevue
Find delicious chickpea flour-based menu selections at MokSHA in Bellevue. We have many healthier alternatives for your dining out options.