If you use it for European recipes, just be aware that it doesn’t taste exactly like European chickpea flour, since it’s made from the smaller Indian/South Asian chickpeas (the same ones that are split to make chana dal), rather than larger “white” chickpeas historically grown and used in southern Europe/around the Mediterranean (which are the only kind that have historically been grown there, as far as I know) . I actually prefer the taste of besan to “chickpea flour” myself, but it’s a slightly stronger/different flavor.
Also, if it’s been staring at you from a shelf for a long time, give your besan a good strong sniff before you use it - it doesn’t have the same sort of extended shelf life that refined white flour does…
ETA: Oh, wait a minute. I just looked at your OP again and saw the “BRmill” bit… is what you have actually labeled “besan” (and yellow/yellow-ish), or “chickpea” (or garbanzo) flour (and pale/ivory colored)? If it’s the latter, it’s probably not actually “besan” in the first place, but made from the larger European chickpeas. In which case, read my post the other way around…
(except the part about it going rancid more quickly than white flour, which is also true of the white/European chickpea flour.)
