What structural change occurs when substituting a cup of besan with an equal volume of almond flour in a Bombay mix recipe?

It necessitates a drier, nut-heavy approach instead of a crispy, batter-coated one.

Replacing a cup of besan (chickpea flour), which functions as a binding agent, with an equal volume of almond flour significantly alters the structural integrity of the final product. Almond flour, being nut-based and lower in binding starches than besan, does not create the same characteristic crispy, batter-coated texture found in traditional mixes. Consequently, successful adaptation requires shifting the methodology towards a drier, nut-and-seed-heavy approach. The focus moves away from creating a cohesive, battered shell and centers instead on ensuring the nuts and seeds are perfectly toasted and coated by the spice mixture.