Chorafali recipe
Chorafali is a traditional Gujarati snack, primarily made during the festive season of Diwali. Known for its light, airy, and crispy texture, it carries a subtle spiciness that makes it an irresistible treat. This Chorafali Recipe provides a perfect balance of flavors with a crunchy texture, making it a festive favorite. Whether you’re preparing it for Diwali or simply indulging in a savory snack, Chorafali is a must-try for anyone who loves traditional Indian treats.
Equipment
- Mixing bowl
- Rolling Pin
- Deep frying pan
- Spatula
- Airtight Container (for storage)
Ingredients
- 2 cups Chickpea Flour (Besan)
- ½ cup Urad Dal Flour
- 1 tsp Baking Soda
- 1 tbsp Oil
- Salt to taste
- Water for kneading
- Oil for deep frying
Spice Mix:
- ½ tsp Red Chili Powder
- ¼ tsp Amchur Powder (Dry Mango Powder)
Instructions
- Prepare the Dough: In a mixing bowl, combine chickpea flour, urad dal flour, salt, and baking soda. Add oil and mix until the mixture becomes crumbly.
- Knead the Dough: Slowly add water and knead into a firm dough. Make sure it’s smooth and not sticky.
- Rest the Dough: Cover and let the dough rest for about 30 minutes.
- Roll the Dough: Divide the dough into small balls and roll each one into a thin sheet.
- Cut the Dough: Using a knife, cut the rolled dough into strips.
- Fry the Strips: Heat oil in a deep frying pan. Once the oil is hot, fry the strips until they puff up and turn light golden.
- Sprinkle Spices: Immediately sprinkle the red chili powder and amchur powder mix on top of the fried Chorafali while still hot.
- Cool and Store: Let the Chorafali cool completely before storing it in an airtight container.
Notes
- You can adjust the spice level according to your preference. Add more red chili powder for a spicier kick.
- Chorafali stays crispy for a week if stored in an airtight container.
