Can you buy roasted chickpea flour for making gondi?

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SEEING-TO-BELIEVE

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here is a picture of gondi..
i've talked about it in the past..
i think it is wonderful and really wonder if you can make it in your area easily by buying or ordering the roasted chickpeas flour online..

i think it is not available on amazon.. but i can't be sure because i'm accessing from israel
 
I have seen it in Indian markets, labeled "sattu flour", or roasted besan. I've also seen recipes that explains how to roast the besan in a skillet, so there is a demand out there, and it became available, to save the trouble of roasting the flour.

Out of curiosity, I checked Amazon, and it is available here, though I know it varies in other countries.
 
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cool
so if you can buy on amazon too [in addition to other options].. maybe there is a need for a recipe and tips..

i hope to do it soon
 
If I ground chickpeas before cooking them, I would roast the flour in the oven. I'm pretty sure I did that in the past. Most flour or milled beans are raw at least from my understanding.
 
That's a good idea, bliss, and I was also thinking maybe already roasted, unsalted chickpeas (which I seem to see more of in the markets), could be ground into flour? That was before I discovered the flour on Amazon, and I had seen it in the largest Indian market here - in one of those old supermarkets, from the days before the megamarkets. I occasionally go there for things the smaller markets don't carry.
 
Is chickpea ground not called besan? That was my understanding when I bought some. There may have been different types but I don't remember what I saw in the Indian store. Also have no idea if it was roasted or not.
At the time I was experimenting with gluten free for a couple of friends.
 
That's a good idea, bliss, and I was also thinking maybe already roasted, unsalted chickpeas (which I seem to see more of in the markets), could be ground into flour? That was before I discovered the flour on Amazon, and I had seen it in the largest Indian market here - in one of those old supermarkets, from the days before the megamarkets. I occasionally go there for things the smaller markets don't carry.
Sure, roasted unsalted, then ground, that could be ground into flour, sure! I can't see why not.
 
Love chick peas. I have chick pea fritters on the menu right now. I have it as a vegetarian option with roasted jerked autumn frost squash, chick pea fritters, romesco, summer corn salsa and crema
 
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Is chickpea ground not called besan? That was my understanding when I bought some. There may have been different types but I don't remember what I saw in the Indian store. Also have no idea if it was roasted or not.
The besan is simply the white chickpeas ground into flour. If you saw kala besan, that is the black chickpeas - kala chana - ground into flour; a little darker, but not roasted. Then there are the hara chana - the green chickpeas - which I have not seen ground into flour, even in that Indian supermarket in my area, but I have thought about grinding some and using it in place of the besan, in some of those flatbreads or tikkis, since that is my favorite of the three chickpeas.
 
It's like that in a lot of those markets! The worst one I remember was a Chinese market in Philly, in my early days of Chinese cooking, when there were very few markets, even in Chinatown in Philly, and that one had countless things in plastic bags, and unless you knew what you were looking for, and what it looked like, there was no way of finding it, because everything was in Chinese, and nobody would ever be able to help, since few spoke much English at all. And a couple friends of mine could not go in that store, due to the smell from all those "things" in the plastic bags. But some of the spices, and things like salted black beans (i.e. fermented soybeans), the other two stores back then didn't stock. Even today, some of the sections of the SE Asian markets have no English writing on the jars, or in some of the produce sections, but the Chinese ingredients have pretty much evolved, so most of them are in English, as well. I've never seen areas in the Indian markets that are not in both languages, fortunately, but things like besan, I guess they figure if you are using it, you must know what it is!
 
if you find chickpea flour be sure it is was roasted before grind.
un roasted is very lumpy and not tasty as much..
 
This is what I get...
1735587892706.png
 
And you can find a market somewhere for ANY type of cuisine, somewhere in NYC, if you know where to look. Back in the early 80s, before Philly got big in the food and restaurant business, various friends and I would travel up to NYC, and I would stock up my kitchen, with both food and kitchenware, and if you were obsessed, like I was, you could find anything! Imagine if I had google, back then - I would have never gotten out! :ROFLMAO:

Where I used to get some of those addresses was in the glossary of an old cookbook. Almost all had listings for NYC, some for Chicago, some for San Francisco, but none for Philly - just hadn't started eating much here, besides Italian food. Now, I don't even have to go over there, as as there are Indian, SE Asian, Chinese, Mexican, and countless others somewhere nearby. The fact that NJ is now the most densely populated state, probably has something to do with that.
 

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