chorafali | choraphali | cholafali | chorafali fafda recipe

01 Nov chorafali | choraphali | cholafali | chorafali fafda recipe

Last Updated on April 29, 2019 by blessmyfoodbypayal

chorafali | choraphali | cholafali | chorafali fafda recipe with step wise pictorial and video method.

chorafali | choraphali | cholafali | chorafali fafda recipe is an amazing Gujarati snack which is one of the specialty during Diwali.

Honestly speaking, we were never aware about this lip smacking light and fluffy snack until we made a hunt for Diwali recipes. During our search, we came across this amazing chorafali recipe. However we had to make elaborate study (both on Google and YouTube) to make it properly.

Even otherwise we always love to prepare certain snacks which can be stored for days and weeks and can be served instantly with tea. And this one is also belong to the same fraternity.

Such other snacks recipes like are methi puri, cheeslings, Karela mathri, snacks basket, Namak pare and duck shaped namak pare.

video recipe of chorafali

Chorafali – Recipe card

chorafali | choraphali | cholafali | chorafali fafda recipe

blessmyfoodbypayal

Made with chickpea and udad dal flour, chorafali is an amazing Gujarati snack & more special during Diwali.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine Gujrati, Indian

Servings 4

Ingredients

  

• 1 cup Besan / chickpea flour / gram flour few tbsp more for dusting
• 1/2 cup Urad Dal flour (split urad dal flour)
• 1 tsp Salt
• 1/8 tsp Baking soda
• Water as per need
• 2 tbsp Oil (plus extra for frying)
• Black salt for sprinkling
• Red chilli powder for sprinkling

Instructions

 

• Add besan in a bowl along with urad Dal flour.
• Add salt, baking soda and mix.
• Add oil and mix the mixture with hands to make it like breadcrumbs like consistency.
• Now with the help of water, knead a hard dough.
• Cover the bowl carrying dough and keep it at rest for 1 hour.
• After one hour, knead the dough again for about 5 to 7 minutes. Or add few drops of oil and pound it with pestle; fold it, add few drops of oil and pound it again. Repeat the process until it is capable of being shaped and its color turns lighter.
• Take a lemon size dough and thinly roll with the rolling pin like we do while making chapati. Dust some besan if feels needed.
• With the help of knife or pizza cutter, cut the rolled disk in 2 inches width. Complete the process with the entire dough.
• Deep fry them in medium heat until crisp golden brown.
• Take out on a plate lined with tissue paper.
• While the chorafali is still warm, sprinkle black salt and red chilli powder over chorafalis.
• You can store chorafali for about a month in airtight container.

Pictorial recipe of chorafali

1. Add besan in a bowl along with udad Dal flour.

2. Add salt, baking soda and mix.

3. Add oil and mix the mixture with hands to make it like breadcrumbs like consistency.

4. Now with the help of water, knead a hard dough.

5. Cover the bowl carrying dough and keep it at rest for 1 hour.

6. After one hour, knead the dough again for about 5 to 7 minutes. Or add few drops of oil and pound it with pestle; fold it, add few drops of oil and pound it again. Repeat the process until it is capable of being shaped and its color turns lighter.

7. Take a lemon size dough and thinly roll with the rolling pin like we do while making chapati. Dust some besan if feels needed.

8. With the help of knife or pizza cutter, cut the rolled disk in 2 inches width. Complete the process with the entire dough.

9. Deep fry them in medium heat until crisp golden brown.

10. Take out on a plate lined with tissue paper.

11. While the chorafali is still warm, sprinkle black salt and red chilli powder over chorafalis.

Enjoy with a hot cup of masala chai.
You can store chorafali for about a month in airtight container.

NOTE

* For the fluffy Chorafali, make sure that the dough is well kneaded.

* Do not  fry them on a high flame, as they tend to burn easily.

Feel Free To Ask Queries, If Any…

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA