Chorafali is the most popular Gujarati snack made during Diwali. It is light, fluffy, and crispy with a generous amount of chatpata masala, making it even more irresistible. It is made with gram flour (besan) and urad dal flour. The texture, taste, and preparation method are very similar to papad or chips. It is served with special chutney. It is easy to make and store in an airtight container for up to a week after frying.
I will share a crispy chorafali recipe with a perfect ingredient ratio and a few no-fail tips that helps you to make perfect fluffy chorafali on the first attempt.
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Chorafali recipe | how to make chorafali | Gujarati chorafali recipe
Ingredients
For chorafali
- 200 grms or 2 cup besan/chickpea flour
- 60 grms or ยฝ cup urad dal flour
- salt or to taste
- ยฝ tsp baking soda
- 2 tbsp oil + for frying
- 120 ml or ยฝ cup water approx
- Rice flour for dusting
For masala
- 1 tsp black salt
- 2 tsp red chilli powder
For chorafali chutney
- 2 tbsp besan gram flour
- 1 cup water
- ยผ tsp turmeric powder
- Salt to taste
- ยผ cup coriander leaves
- ยผ cup mint leaves
- 2 green chilli
- 1 inch ginger
- 1 tsp lemon juice
- ยผ tsp black salt
Instructions
For chorafali
- In a bowl sieve besan, urad dal flour, salt, baking soda. Mix well
- Add oil in a flour and mix well.
- Using water knead a stiff dough.
- Cover and rest dough for 20 minutes.
- Take a plastic sheet, apply some oil on it. place a dough on it and make it smooth with rolling pin or pestle for 8-10 min till it becomes pliable and color turns little lighter. You can alternative knead it with your hands.
- Starch the dough and make a log from it. cut it into equal parts.
- Take a lemon size ball and using rice flour roll it thinner than chapati.
- Dry chapatti for 5-10 minutes.
- Meanwhile in a bowl, add red chilli powder and black salt. Mix well. Masala is ready.
- After 10 minutes cut chapati into long strips.
- Heat oil for frying and Fry chorafali for high-medium flame till it turns light pink in color. It takes about 1-2 min only.
- Remove on plate and Sprinkle generous amount of prepared masala immediately.
For chutney
- In mixing jar, add coriander leaves, mint leaves, green chilli, ginger, lemon juice, salt, black salt and water. Grind into smooth paste.
- In a bowl, add gram flour, water, turmeric powder and salt. Mix well.
- Add grinded paste and mix well.
- Place on gas stove, stir continuously till chutney become slightly thick.
- Serve chutney with chorafali.
Notes
- use very less water for chorafali dough.
- knead very tight and stiff dough for chorafali.
- beat chorafali dough until it become soft, pliable and lighter in color.
- roll chorafali dough into very thin roti.
- dry rolled roti for 4-5 minutes, do not over dry it.
- fry chorafali on high flame.
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