Pakistan's Highest Plant-Protein Flour — Kala Chana Atta
Zarfoni Kala Chana Atta is stone-ground from whole black chickpeas — one of the most protein-dense, high-fibre, and naturally low-glycaemic legumes cultivated in Pakistan. It is an exceptional flour for weight management, diabetic-friendly cooking, and high-protein desi meals without giving up the familiar flavours of traditional Pakistani food.
- Stone-ground from whole black chickpeas — nothing removed
- Naturally high in plant protein (~22g per 100g)
- Low glycaemic index (~36) — ideal for diabetics
- Naturally gluten-free
- No preservatives | No bleaching | No chemicals
| Specification |
Detail |
| Source |
Whole Black Chickpeas (Kala Chana) |
| Protein |
~22g per 100g — exceptionally high |
| Glycaemic Index |
Low (~36) — diabetic-friendly |
| Gluten |
Naturally gluten-free |
| Preservatives |
None |
Health Benefits of Kala Chana Atta
| Benefit |
What It Does For You |
| ๐ช Highest Plant Protein |
~22g per 100g — more than double regular wheat flour. Essential for muscle repair and sustained satiety |
| ๐ฉบ Diabetic-Safe Low GI |
GI of ~36 — one of the lowest of any flour. Black chickpeas digest slowly, preventing blood sugar spikes |
| ๐ฟ Naturally Gluten-Free |
Safe for people with celiac disease or gluten sensitivity who want a protein-rich flour alternative |
| ๐ฆด Iron & Calcium Rich |
Exceptionally rich in iron and calcium — critical for bone health and preventing anaemia |
| โ๏ธ Weight Management |
High protein + high fibre = high satiety. Keeps you fuller for longer, reducing overall caloric intake |
| ๐ง Folate |
Rich in Vitamin B9 — essential for brain function and particularly important during pregnancy |
How to Use Zarfoni Kala Chana Atta
| Use |
Tips & Method |
| Missi Roti (Traditional) |
Mix 50/50 with Zarfoni Chakki Atta. Add chopped onions, green chili, ajwain, and salt. Roll and cook on a hot tawa. Pairs perfectly with lassi and achar. |
| Crispy Pakoras |
Use in place of regular besan for pakoras and crispy coatings. Kala chana atta gives a slightly darker, crispier, more flavourful crust than yellow besan. |
| Diabetic Roti Blend |
For maximum blood sugar control: blend 1 part Kala Chana Atta + 1 part Zarfoni Barley Flour + 1 part Zarfoni Chakki Atta. One of the lowest-GI roti blends possible. |
| Sattu (Energy Drink) |
Lightly roast on a dry tawa, then mix with water, salt, lemon juice, and roasted cumin for a traditional sattu energy drink used for centuries in Pakistan. |
๐ซ Storage: Airtight container · Cool and dry · Best within 3–4 months. Black chickpea flour has a stronger natural aroma than wheat — this is normal and a sign of freshness.
Frequently Asked Questions
| Question |
Answer |
| What is the difference between kala chana atta and regular besan? |
Regular besan is made from yellow chickpeas (chana daal). Kala chana atta is made from whole black chickpeas — darker, stronger flavour, significantly higher protein, and a lower GI than yellow chickpeas. |
| Is kala chana atta good for diabetics? |
Yes — one of the most diabetic-friendly flours. GI of ~36, high fibre, and high protein all slow glucose absorption and reduce blood sugar spikes. Many Pakistani nutritionists recommend replacing a portion of daily wheat atta with kala chana atta for Type 2 diabetics. |
| Can I use it for all my rotis? |
You can, but pure kala chana rotis are denser and more intensely flavoured. Most people prefer a 30–50% blend with Zarfoni Chakki Atta for familiar texture with full nutritional benefit. |
| Is kala chana atta good for weight loss? |
Yes. The combination of high protein and high fibre promotes strong satiety — you feel full faster and stay full longer. This naturally reduces total caloric intake without any feeling of deprivation. |
| Is kala chana atta gluten-free? |
Yes — black chickpeas are naturally gluten-free. However, our facility also handles wheat-based flours, so cross-contamination cannot be guaranteed for those with severe celiac disease. |
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