Chorafali
A light, airy, and irresistibly crispy fried snack from Gujarat. Made with a blend of flours and sprinkled with a tangy spice mix, chorafali is a beloved Diwali treat that's perfect anytime.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the besan, urad dal flour, baking soda, and salt to combine evenly.
- c.Add 1 tablespoon of oil (moyan) to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- d.Gradually add lukewarm water, a little at a time, and knead to form a very stiff and tight dough. It should be stiffer than roti dough. This step should take about 5-7 minutes.
- 2
Step 2
- a.Pound and Rest the Dough
- b.Transfer the dough to a clean, hard surface. Using a pestle or a small rolling pin, pound the dough for 3-4 minutes. Fold it over and pound again. This process makes the dough pliable and helps the chorafali puff up perfectly.
- c.Shape the dough into a smooth ball, apply a few drops of oil to prevent it from drying, cover with a damp cloth, and let it rest for 30 minutes.
- 3
Step 3
- a.Prepare the Seasoning Mix
- b.While the dough is resting, combine the red chili powder, kala namak, and amchur powder in a small bowl.
- c.Mix thoroughly and transfer to a salt shaker or keep it ready with a small spoon for easy sprinkling.
- 4
Step 4
- a.Roll and Cut the Strips
- b.After resting, knead the dough for another minute. Divide it into 3-4 equal portions.
- c.Take one portion and roll it out on a clean, dry surface into a very large, thin circle. Aim for a paper-thin, almost translucent consistency. Do not use too much dry flour for dusting.
- d.Using a pizza cutter or a sharp knife, cut the rolled dough into long, parallel strips, about 1.5 to 2 inches wide.
- 5
Step 5
- a.Deep Fry the Chorafali
- b.Heat the oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F). To test, drop a tiny piece of dough; it should sizzle and rise to the surface steadily without browning too quickly.
- c.Carefully slide 4-5 strips into the hot oil at a time, ensuring not to overcrowd the pan.
- d.Fry for about 30-45 seconds. As they fry, gently press them with a slotted spoon to help them puff up. Flip once and fry until they are crisp and a very light golden color. They cook extremely fast.
- e.Remove the fried chorafali with a slotted spoon, allowing excess oil to drain back into the pan, and place them on a wire rack or paper towels.
- 6
Step 6
- a.Season and Serve
- b.Immediately, while the chorafali are still hot, generously sprinkle the prepared seasoning mix over them.
- c.Gently toss to ensure they are evenly coated.
- d.Allow them to cool completely, during which they will become even crispier.
- e.Serve immediately or store in a completely airtight container at room temperature for up to two weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be very stiff. A soft dough will absorb excess oil and result in soggy, not crispy, chorafali.
- 2Pounding the dough is a crucial traditional step that aerates it and ensures a light, puffy texture.
- 3Roll the dough as thinly as humanly possible. The thinner the sheet, the crispier and lighter the final product.
- 4Maintain a consistent medium heat for frying. Oil that is too hot will burn them, and oil that isn't hot enough will make them oily.
- 5Season the chorafali immediately after frying. The heat and residual oil help the spice mix adhere perfectly.
- 6Ensure the chorafali are completely cool before storing them in an airtight container to prevent them from losing their crispness.
Adapt it for your goals.
Spice Level
Adjust the amount of red chili powder in the seasoning mix to your preference. For a milder version, use Kashmiri red chili powder.
Seasoning BlendSeasoning Blend
Add 1/4 teaspoon of black pepper powder or 1/2 teaspoon of chaat masala to the seasoning mix for an extra layer of flavor.
Flour BlendFlour Blend
For an even crispier texture, you can replace 2 tablespoons of the besan with fine rice flour.
Why this is on our healthy list.
Source of Plant-Based Protein
Made from besan (gram flour) and urad dal flour, Chorafali provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Provides Quick Energy
As a carbohydrate-rich snack, Chorafali offers a quick source of energy, making it a popular festive treat to keep energy levels up.
Contains Dietary Fiber
The flours used in this recipe contain dietary fiber, which can aid in digestion and contribute to a feeling of fullness.
Frequently asked questions
This usually happens for three reasons: the dough was too soft, it wasn't rolled thin enough, or the frying oil was not at the correct medium-hot temperature. A stiff dough and paper-thin rolling are key.