TRS Gramflour (Besan) – (1kg)
3,79 € incl. VAT
This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets.
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Description
This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets.
Additional information
| Weight | 1 kg |
|---|
Brand
TRS
Quick Comparison
| Settings | TRS Gramflour (Besan) - (1kg) remove | TRS Brown Mustard Seeds (100gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | TRS Urid Beans (500gm) remove | TRS Chick Peas (500gm) remove | TRS Garam Masala Powder (100gm) remove | ||||||||||||
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| Name | TRS Gramflour (Besan) - (1kg) remove | TRS Brown Mustard Seeds (100gm) remove | TRS Dhaniya Whole (Koriander) (250gm) remove | TRS Urid Beans (500gm) remove | TRS Chick Peas (500gm) remove | TRS Garam Masala Powder (100gm) remove | ||||||||||||
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| SKU | 1TR010 | 4TR061 | 4TR049 | 3TR023 | 3TR009 | 4TR050 | ||||||||||||
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| Price | 3,79 € incl. VAT | 1,19 € incl. VAT | 2,79 € incl. VAT | 2,59 € incl. VAT | 2,19 € incl. VAT | 1,89 € incl. VAT | ||||||||||||
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| Availability | In Stock | Out of stock | In Stock | In Stock | Out of stock | In Stock | ||||||||||||
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| Description | This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets. | Brown mustard seeds are widely used as a spice, especially in India, and have a piquant taste. Their heat disappears quickly when cooking, so they should only be added towards the end of the cooking time. In India, the grains are roasted in a dry pan before used, which gives them a unique nutty aroma. It is particularly popular for refining many vegetable dishes. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | Garam Masala is an indispensable spice in Indian cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | ||||||||||||
| Content | This flour consists of 100% ground chickpeas that have been carefully processed. Chickpea flour is ideal for preparing onion bhajias, and vegetable dumplings, as well as for many Indian sweets. | Brown mustard seeds are widely used as a spice, especially in India, and have a piquant taste. Their heat disappears quickly when cooking, so they should only be added towards the end of the cooking time. In India, the grains are roasted in a dry pan before used, which gives them a unique nutty aroma. It is particularly popular for refining many vegetable dishes. | Coriander seeds are used as a spice for baked goods and liqueurs, are an ingredient in spice mixes such as curries and give many dishes from the Middle East and Southeast Asia their typical taste. They should always be freshly ground or ground in a mortar. | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | Garam Masala is an indispensable spice in Indian cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | ||||||||||||
| Weight | 1 kg | 0,1 kg | 0,25 kg | 0,5 kg | 0,5 kg | 0,1 kg | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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