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Chorafadi with chutney

Chorafali

Chorafali is a light, airy, and crispy fried snack, traditionally prepared during the festival of Diwali. It's made from a unique combination of gram flour and urad dal flour, which gives it a distinctive texture that puffs up when fried.
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Prep Time 1 hour
Cook Time 20 minutes
Servings: 4
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Gujarati, Indian, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough:
  • 1 cup gram flour besan
  • ΒΌ cup urad dal flour
  • 1 tablespoon oil
  • A pinch of baking soda
  • Salt to taste
  • Lukewarm water for kneading
  • For Sprinkling:
  • 1 teaspoon red chili powder
  • 1 teaspoon black salt kala namak
  • For Frying:
  • Oil for deep frying

Equipment

  • Mixing bowl
  • Rolling pin and board
  • Knife or pizza cutter
  • Kadai or deep frying pan

Method
 

  1. In a mixing bowl, combine the gram flour, urad dal flour, salt, and baking soda.
  2. Add 1 tablespoon of oil and mix well.
  3. Gradually add lukewarm water and knead into a firm and stiff dough.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  5. After resting, pound the dough with a pestle or knead it vigorously for 5-7 minutes to make it smooth.
  6. Divide the dough into small, equal-sized balls.
  7. Take one ball and roll it out into a very thin, almost translucent, large circle (like a thin chapati).
  8. Using a knife or pizza cutter, cut the rolled circle into long, 2-inch wide strips.
  9. Heat oil in a kadai over medium-high heat.
  10. Fry the strips one by one. As soon as you put a strip in the hot oil, it will puff up immediately.
  11. Fry for only a few seconds until they are crisp and have a light cream color. Do not let them turn brown.
  12. Remove quickly and drain on paper towels.
  13. While the chorafali are still hot, sprinkle the mixture of red chili powder and black salt over them.
  14. Let them cool completely before storing them in an airtight container.

Notes

The dough must be kneaded until it is very smooth to ensure the chorafali puffs up well.
Rolling the dough as thinly as possible is essential for a light and crispy texture.
Fry on a medium-high heat for a quick puffing action. Frying for too long will make them hard.