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.