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Roasted gram, also known as roasted chana or bhuna chana, refers to dried chickpeas that have been roasted to a crispy texture. It is a type of legume that has been cooked and then roasted until it becomes crispy and crunchy. It can come in different forms, including whole, split, with skin, and without skin. Each form has its own characteristics, More..
Whole roasted gram with skin refers to roasted chickpeas where the outer skin is left intact. It is roasted until crispy, retaining the natural brown color of the skin. The skin adds a slightly chewy texture to the whole roasted gram, and the flavor may be slightly different compared to the skinless varieties. It is commonly used in snack mixes, trail mixes, or consumed as a standalone snack. It has a slightly firmer texture compared to the skinless version and provides a rich source of dietary fiber. Whole roasted gram can be enjoyed as a healthy, protein-rich snack and is often seasoned with spices like salt, black salt, chili powder, or chaat masala to enhance its flavor.
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Whole roasted gram (without skin) refers to chickpeas that are roasted until they turn golden brown and become crispy, with the outer skin removed. This process results in a crisper, crunchier, and smoother texture, along with a nutty flavor compared to roasted gram with skin. This variety is often used in snack mixes, either on its own or mixed with other ingredients, as well as in snack bars, granola mixes, trail mixes, and as an ingredient in cooking to add protein and a satisfying crunch. Whole roasted gram (without skin) can be enjoyed as a healthy, protein-rich snack and is often seasoned with spices like salt, black salt, chili powder, or chaat masala to enhance its flavor.
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Split roasted gram (without skin), also known as roasted gram dal, refers to chickpeas that are split in half before being roasted, with the outer skin removed. It has a slightly different texture compared to whole roasted gram. Split roasted gram (without skin) is often used as a key ingredient in various recipes, especially in Indian cuisine. It is often ground into a fine powder to make besan (gram flour), which is a staple in Indian cuisine. Besan is also used to make various dishes such as pakoras (fritters), cheela (savory pancakes), and sweets like ladoo and burfi. Split roasted gram is commonly used as an ingredient in Indian cuisine, particularly in lentil-based dishes like dals, soups, and stews. It is also used in the preparation of curries, gravies, sauces, chutneys, and dips.
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Katargam, Surat, Gujarat