Authentic Gujarati ChorafaliVeg
Chorafali is a classic, crispy, and flavorful Gujarati snack that is a staple during Diwali festivities. These puffed, golden chips are made from a blend of chickpea flour (besan) and urad dal flour, seasoned with a zesty mix of red chili powder and black salt. Perfectly light and crunchy, this savory treat is easy to make and stays fresh in an airtight container for up to a week. Serve it as a delicious tea-time snack or a festive crowd-pleaser that everyone will love!
Ingredients
1 cup Gram Flour (besan)
1 cup Black Gram Flour (Urad Dal Flour)
1 tsp Baking Soda
to taste Salt
For deep frying Groundnut Oil
Lukewarm water
1 tsp Red Chilli Powder
1 tsp Dry Mango Powder
1 tsp Black Salt
Instructions
1
In a small bowl, mix the red chili powder, amchur powder, and black salt. Set aside for dusting.
2
Sift the besan and urad dal flour into a bowl. Add salt, baking soda, and 2 teaspoons of oil. Gradually add lukewarm water to knead a very firm, stiff dough.
3
This is the crucial step. Grease a surface with oil and "beat" the dough using a pestle or by pulling and stretching it until it changes color to a lighter shade and becomes flexible.
4
Divide the dough into small balls. Roll them out into very thin, almost transparent circles (similar to a thin roti).
5
Cut the rolled dough into long strips or ribbons using a knife or a pizza cutter.
6
Heat oil in a deep pan on medium heat. Fry the strips; they should puff up almost instantly. Flip and fry until crisp and light golden (do not over-brown).
7
Immediately sprinkle the prepared spice mix over the hot Chorafali so it sticks to the surface.
Nutrition Facts
5 servings per recipe
