SRISTI

Chickpea flour is made from dry chickpeas, also known as garbanzo beans. A similar flour made from yellow gram lentils, which are split chickpeas is called gram flour. Split chickpea flour is called Besan in Hindi. You will find both of these commonly referred to as Chickpea flour.

Chickpea flour is popularly used in Indian, Pakistani, Bangladeshi and other cuisines. It is used in the batter to make pakoras in India. In southern France, it is used to make Socca. Chickpea flour is a great gluten-free substitute for wheat or all-purpose flour in many recipes, and can also be used to thicken sauces or curries.

Curry leaves are aromatic herbs used in South Indian cooking. The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. Also called “sweet neem leaves,”

they grow on the curry tree, which is part of the citrus family. These aromatic leaves have a lemon scent and a distinct, pungent taste that has been compared to anise and lemongrass.

Fenugreek (Trigonella foenum-graecum) is a plant that stands around 2–3 feet (60–90 cm) tall. It has green leaves, small white flowers, and pods that contain small, golden-brown seeds.

For thousands of years, fenugreek has been used in alternative and Chinese medicine to treat skin conditions and many other diseases. 

Recently, it has become a common household spice and thickening agent. It can also be found in products, such as soap and shampoo.

Fenugreek seeds and powder are also used in many Indian dishes for their nutritional profile and slightly sweet, nutty taste.