On the glycemic index, chickpeas sit far lower than refined wheat: published tables put boiled chickpeas at roughly twenty-eight on the hundred-point glucose scale and white wheat bread at roughly seventy-five. That index measures how fast a food’s carbohydrate raises blood glucose, not how much carbohydrate the food contains. So it doesn’t replace a net-carb…
Most of the oil a fried food ends up carrying goes in after it leaves the fryer, not while it’s in the oil. While the food is still steaming, its escaping water keeps oil at the surface; once it comes out and cools, a pressure difference pulls oil inward through the small pores of the…
What Gluten Does named the mechanism gluten-free doughs are missing: gliadin and glutenin, two wheat proteins that get chemically welded together into an elastic, disulfide-bonded network when a dough is worked. Besan has neither protein — it isn’t wheat, so there’s no gliadin-glutenin pair to miss in the first place. And yet a pakora batter,…
Besan carries roughly 22 g of protein, 57 g of total carbohydrate and 10 g of dietary fiber per 100 g, by reference figures. Next to wheat flour measured the same way, chickpea flour has about twice the protein, somewhat more fiber and noticeably less carbohydrate. It’s a real step down in carbs from maida,…
Why Traditional Chaat Breaks Keto Before any substitution gets tested, it’s worth being precise about what’s actually being replaced — and why. “Chaat is carby” is true but useless as a starting point. The real question is: carby from what, how much, and what job is that ingredient actually doing? You can’t design a substitute…