Gram flour or besan is a pulse flour made from gram (brown) chickpea.

Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours.

Garbanzo flour is ground up white chickpeas, both gram flour and garbanzo flour have similar flavors, however besan is finer, smoother than garbanzo flour and hence more compact – it works great in food recipes for crispyness. 

Chickpea flour is being studied for its ability to reduce the acrylamide content of processed foods.

Acrylamide is an unstable byproduct of food processing – it can be found in high levels in flour- and potato-based snack and has been linked to problems with reproduction, nerve and muscle function, as well as enzyme and hormone activity.

In one study comparing several types of flours, chickpea flour produced one of the lowest amounts of acrylamide when heated.

(Ref. healthline.com, Wikipedia)

I made some potato fries (pakoda) for snack time – I sliced potatoes into thin slices, dipped all the potato slices in gram flour marinade (made by adding sufficient quantity of water to the gram flour for a smooth paste, blending the gram flour marinade with smidgen of salt and a dash of turmeric powder); then shallow fried the potato slices in warm, adequate quantity of any mild-flavour vegetable oil, in an iron tava or frying pan for approx. 10 minutes in high to medium flame until the potato slices had crispy texture.