Whole Chana - Chickpea ( Bengal Gram ) Flour

 The "Black Gold" of Diabetic Health

Whole Chana Flour, commonly known as Kala Chana Atta, is distinct from regular Besan. While Besan is made from skinned split chickpeas (Chana Dal), this flour is stone-ground from the Whole Bengal Gram (Black Chickpea) including the nutrient-rich brown/black skin.

This inclusion of the husk gives the flour a brownish-tan color and a coarser texture compared to the fine yellow Besan. It has a robust, earthy flavor and is celebrated as a medical powerhouse in Ayurveda. It is widely prescribed by dieticians for diabetes management because the high fiber content in the skin drastically lowers the Glycemic Index (GI), making it superior to both wheat and regular Besan for blood sugar control.

Key Features

• Taste Profile: Deep, earthy, and rustic. It is less nutty than Besan and has a "heavier" taste that keeps you full for hours.

• Appearance: Distinctly Brownish/Grey in color, unlike the bright yellow of Besan.

• Diabetic Superfood: The high fiber from the skin slows down sugar absorption, preventing insulin spikes.

• Protein & Iron: Contains higher iron levels than white chickpeas, essential for combating anemia.

Product Specifications Table

Nutritional Profile (Per 100g)

Whole Chana Flour outperforms regular Besan and White Chickpeas in Fiber and Iron.

Performance Comparison Graph

Below is a comparison of Whole Chana Flour (Kala Chana) against Regular Besan and Wheat Flour.

Metric: Health & Usability (Scale 1-10)

FIBER CONTENT (Digestion & Detox)
Whole Chana Atta:  ██████████ (10/10) - High Fiber (With Skin)
Regular Besan:     ███████░░░ (7/10)  - Moderate (Skin Removed)
Wheat Flour:       ████░░░░░░ (4/10)  - Lower

GLYCEMIC CONTROL (Diabetes Suitability)
Whole Chana Atta:  ██████████ (10/10) - Best (Slowest Sugar Release)
Regular Besan:     █████████░ (9/10)  - Excellent
Wheat Flour:       ██████░░░░ (6/10)  - Moderate

TEXTURE ROUGHNESS (Rustic Feel)
Whole Chana Atta:  █████████░ (9/10)  - Coarse/Grainy
Regular Besan:     ██░░░░░░░░ (2/10)  - Fine/Powdery
Wheat Flour:       █████░░░░░ (5/10)  - Smooth

IRON CONTENT
Whole Chana Atta:  ██████████ (10/10) - Highest
Regular Besan:     ████████░░ (8/10)  - High
Wheat Flour:       ███░░░░░░░ (3/10)  - Low

Culinary Uses

1. Diabetic Roti ("Missi Roti"): The most common use. Mix 50% Whole Chana Flour with 50% Wheat Flour. The skin makes the roti darker but drastically healthier for diabetics.

2. Sattu Drink (Requires Roasting): Note: This raw flour must be dry-roasted until aromatic to make Sattu. Once roasted, it can be mixed with water, lemon, and salt for a cooling summer drink.

3. Kala Chana Kadhi: Unlike the yellow Besan Kadhi, this produces a darker, earthier soup that pairs well with steamed rice.

4. Gravy Thickener: Use it to thicken dark curries (like mushroom or black bean gravies) where you want to maintain a rich, dark color rather than lightening it with yellow Besan.

5. Vegan Omelette: Produces a firmer, "meatier" texture than regular Besan when used for savory pancakes.

Cooking Tip for Whole Chana Flour

Hydration is Key:

• Thirsty Flour: Because of the high fiber content from the skin, this flour absorbs more water than regular Besan.

• Resting: When making dough, add extra water and let it rest for 20 minutes. This allows the coarse fiber to soften, ensuring your rotis are soft rather than dry and brittle.

Storage Instructions:
Store in a cool, dry place

Lic No.: 21225007002325

Manufactured & Marketed by:
Kisan Kaka Foods
G20, Ground floor, Aum Arcade, Sy. No 27/5 & 27/6, Doddamara Road, Rayasandra, Huskur Post, Bengaluru – 560099
📧 Email: kisankakafoods@gmail.com
📞 Customer Care: +91 8871948339 / +91 99025 48142