GULTEN FREE CHANNA ATTA

Channa Atta, also known as chickpea flour or gram flour, is a finely milled flour made from dried chickpeas (Cicer arietinum), which are a type of legume. It is a staple ingredient in South Asian, Middle Eastern, and Mediterranean cuisines, known for its versatility, nutritional benefits, and rich flavor.

Characteristics:
Texture: Fine and powdery
Color: Pale yellow
Flavor: Nutty and earthy, with a slightly sweet undertone
Common Uses:
Cooking and Baking:

Used to make flatbreads like besan roti or pudla in Indian cuisine.
Key ingredient in Indian snacks like pakoras (fritters), dhokla, and sev.
Used for coating vegetables or meats for frying.
Popular in gluten-free baking for breads, cakes, and cookies.
Thickening Agent:

Acts as a thickener in soups, stews, and curries.
Binding Agent:

Used in making patties, kebabs, and other recipes to bind ingredients together.
Desserts:

Integral in traditional sweets like besan ladoo and mysore pak.
Nutritional Value:
High in Protein: A plant-based protein source.
Rich in Fiber: Supports digestion and promotes satiety.
Gluten-Free: Suitable for individuals with gluten intolerance.
Low Glycemic Index: Helps manage blood sugar levels.
Contains essential vitamins and minerals like iron, magnesium, folate, and zinc.
Storage:
Store in an airtight container in a cool, dry place to prevent it from absorbing moisture and developing a rancid smell. Properly stored, channa atta can last for several months.