Title: Gram flour
Content:  Gram flour or besan is a pulse flour made from a type of ground chickpea called the gram chickpea. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines.
Title: Indian bread
Content:  Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (Sorghum bicolor), ragi (Eleusine coracana) and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation.
Title: Gram flour
Content:  In the form of a paste with water or dahi (yogurt), it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.
Title: Gram flour
Content:  Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: • A variety of snacks • Sev • Bhajjis • Bikaneri Bhujia • Bonda • Boondi • Chakli • Chila//Dhirda (besan dosa) • Dhokla/Khaman • Kadhi • Zunka/Pithala/Pithla • Laddu • Soan papdi • Mysore pak • Pakoras • Papadums • Patra In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura (శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India.
Title: India
Content:  The foundation of a typical Indian meal is a cereal cooked in a plain fashion and complemented with flavourful savoury dishes. The cooked cereal could be steamed rice; chapati, a thin unleavened bread made from wheat flour, or occasionally cornmeal, and griddle-cooked dry; the idli, a steamed breakfast cake, or dosa, a griddled pancake, both leavened and made from a batter of rice- and gram meal. The savoury dishes might include lentils, pulses and vegetables commonly spiced with ginger and garlic, but also with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon and others as informed by culinary conventions. They might also include poultry, fish, or meat dishes. In some instances, 
Title: Gram flour
Content:  Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is baked in the oven. This popular street food is called farinata in Italian cuisine, fainâ in Genoa, and is known as socca or cade in French cuisine. It is used to make panelle, a fritter in Sicilian cuisine. In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones. Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services. In the cuisine of Antakya in Turkey, it is used in the preparation of hummus.
Title: Indian bread
Content:  and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface. In Maharashtra, a multi-grain flat-bread called "thalipeeth" is also prepared. It contains many grains and cereals like wheat, rice, bajra, jowar, ragi, horsegram, green gram, black gram, chickpeas and so on. Each grain or cereal is roasted separately and then milled together into a fine powder. Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter. Indian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
Title: Indian bread
Content:  In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water in order to reduce the oil soaked up when frying. In Southern India, a batter of rice and black lentils is prepared and ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. In Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains or cereals are usually milled into a fine 
Title: Flatbread
Content: Aloo paratha (India and Pakistan) ; Akki rotti (India) ; Appam (India): pancake made from fermented rice batter and coconut milk ; Bakarkhani (Bangladesh) ; Bhakri (India): made with water and millet flour ; Bhatura (Indian subcontinent): made with white flour, yogurt, ghee (or oil), and yeast ; Chapati (Indian subcontinent): made from atta flour (whole grain durum wheat), water and salt ; Chili parotha (India) ; Chikkolee (India) ; Dhebra (India) ; Dosa (India): pancake made from rice and black gram batter ; Gobi paratha (India and Pakistan) ; Jolada rotti (India) ; Kalai roti (Bangladesh) ; Kaak (Pakistan) ; Kachori (Indian subcontinent) ; Kothu parotta (India) ; 
Title: Indian bread
Content:  lentils filling ; Khakhra – thin crackers made from mat bean, wheat flour and oil ; Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour) ; Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. ; Naan – oven-baked leavened flatbread ; Keema naan – naan stuffed with minced meat ; Butter naan - naan topped with nigella seeds and greased with butter ; Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry 

Question: Verify the following claims with "True" or "False": They are made from gram flour and vegetables and comes from India.
Answer: True