Gram flour — also called besan or chickpea flour — is a gluten-free flour ground from dried chickpeas (gram), pale yellow in colour with a distinctive nutty, earthy flavour. It is a staple of South Asian cookery: the base of bhajis and pakoras, where its batter fries crisp; of dhokla and cheela; and a thickener for curries and sweets. Because it contains no gluten, it cannot trap gas for risen breads, but its high protein content gives structure to flatbreads and batters, and it blends well with rice flour. Nutritionally it outshines wheat flour in protein and fibre. It must be cooked thoroughly — raw gram flour tastes unpleasantly beany — and stored airtight against rancidity.