Fresh Chana Flour 500g (Besan / Chana Peeth)

Besan milled from chana dal in small lots and packed at 500g, so it reaches your kitchen days after grinding rather than months. Chana peeth is one of those things where age shows up in the very first bite, and most packets on a shop shelf have been waiting a long while.

Ground against orders

We mill to demand instead of filling a godown. Open a fresh pack and it smells sweet and nutty, and a pinch pressed between two fingers holds its shape for a second. Ours has nothing else in it, no maize flour, no colour.

What it does in the pan

Pithla comes together without lumps if you whisk it into cold water first. Zunka stays crumbly instead of pasty. Bhajji batter browns evenly and fries crisp, and kadhi thickens smooth. The same flour goes into puran poli dough, khandvi, and besan ladoo roasted slowly in ghee.

Pack and storage

One 500g pack, kept deliberately small so you finish it while it is still good. Store it in an airtight steel dabba away from the heat of the stove. Through Pune humidity it holds for about two months, longer if you keep it in the fridge.

The rest of the milling is under grains and flours. Regulars pick up thalipeeth bhajani for weekday breakfast and jowar flour for bhakri in the same order.

Frequently asked questions

Is besan the same as chana flour

Yes, besan is chana flour. Ours comes from split chana dal, which gives the fine texture Maharashtrian cooking expects. Flour ground from whole brown chana is darker and coarser and is usually sold under its own name.

How do I know if my besan has gone stale

Trust your nose. Good besan smells sweet. Once the smell turns dull or slightly sour the fat has oxidised, and bhajji made from it will taste off no matter what you add.

Why is the pack only 500g

Because besan does not improve with keeping. A small pack finishes while the flour is at its best.