Chorafali Recipe
Recipe By Bansi Sandip Kotecha
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.
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Add to Shopping ListIngredients for Chorafali Recipe
- 1 Cups Chickpea flourGram flour Besan
- 0.33 Cup split urad dal flour
- 0.13 Teaspoon Backing soda
- 1 Tsp Oil
- 2 Cup As needed Oil for deep fry
- To Taste Salt
- As Required Water(according to need)
- 2 Tablespoon Red chill powder
- 1 Tablespoon Black salt: a pinch
- 2 Teaspoon Amchuur powder
Directions: Chorafali Recipe
- STEP 1.• Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until lukewarm or for approx. 1-2 minutes.
- STEP 2.• Sift gram flour, urad flour and baking soda in large bowl and mix well.
- STEP 3.• Add lukewarm water little by little and mix well.
- STEP 4.• Knead very stiff dough. Cover it with muslin cloth and keep aside for 10 min.
- STEP 5.• Divide the dough into small portions. Grease clean flat surface put a small portion of dough in thick ziplock bag and then pound it with the pestle. Repeat the process until it is pliable and its color turns lighter.
- STEP 6.• The dough surface looks smooth and its color is lighter. Repeat the above mentioned process for all dough portions. Place all dough portions in the same bowl and cover with a cloth or plate to prevent from drying.
- STEP 7.• Take one small lemon sized portion of dough and give it a round shape. Grease it with little oil, place over the rolling board and press it little to flatten it.
- STEP 8.• Roll it out into very thin circle. Do not use flour for dusting, grease dough ball with oil to roll out. Rolled thin circle should look semi-transparent. Transfer it to a plate and cover with a plate or muslin cloth. Repeat the process for all remaining dough portions.
- STEP 9.• Take one rolled circle, make multiple 2-inch wide strips using knife and then cut all stripe from the center.
- STEP 10.• Heat oil over medium flame for deep frying. While oil is getting ready for deep frying, mix black salt, red chilli powder and dry mango powder in a small bowl.
- STEP 11.• When oil is medium hot, place 2-3 strips into it and fry until light brown and crispy. It will take few seconds to puff up after adding them in the oil. Remove them by using slotted spoon and drain excess oil. Transfer them to a plate and sprinkle mixed masala (prepared in step-10) over it. Crispy chorafali is now ready for serving. You can store it in airtight container and consume it within 8-10 days
Nutrition
value
value
5613
calories per serving
533 g Fat64 g Protein163 g Carbs39 g FiberOther
Current Totals
- Fat533g
- Protein64g
- Carbs163g
- Fiber39g
MacroNutrients
- Carbs163g
- Protein64g
- Fiber39g
Fats
- Fat533g
Vitamins & Minerals
- Calcium220mg
- Iron18mg
- Vitamin A415mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B62mg
- Vitamin B9941mcg
- Vitamin B120mcg
- Vitamin C< 1mg
- Vitamin E93mg
- Copper3mcg
- Magnesium488mg
- Manganese5mg
- Phosphorus968mg
- Selenium38mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Bansi Sandip Kotecha