Chorafali Recipe

Chorafali, a popular Gujarati snack, is made from a blend of gram flour (chana dal) and urad dal, making it a protein-rich treat. It is light, crispy, and easy to digest, making it a perfect snack for festive occasions like Diwali. The addition of asafoetida (hing) aids in digestion, while the chili powder and black salt in the masala enhance its flavor and stimulate appetite. Since it is deep-fried, it provides instant energy, making it a good option for quick snacking, especially during celebrations. Its unique taste and texture make it a delightful addition to festive spreads.

Boil water with baking soda, salt & hing

To prepare the seasoning for chorafali, combine 1/4 cup of water with 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 teaspoon of hing (asafoetida) in a small pan. Bring the mixture to a boil, allowing the ingredients to blend thoroughly, and simmer for about a minute. Once done, remove it from the heat and let it cool completely. This flavorful mixture will be used to enhance the taste of the crispy chorafali.

Make chorafali dough

To prepare the dough for chorafali, take 1 cup of chana dal (gram flour) and 1/2 cup of urad dal (black gram) and sieve them together into a fine powder. Transfer the mixture to a bowl, then add 1.5 teaspoons of oil and the prepared baking soda and hing mixture. Mix everything thoroughly to form a soft, pliable dough that will be used to make the crispy chorafali strips.

Make perfect dough & roll puri

Gradually add water to the flour mixture, ensuring not to pour too much at once, and knead the dough until it comes together. Beat the dough using a heavy vessel and continue kneading for 8-10 minutes to develop elasticity. After kneading, tear and rejoin the dough in your hands for 4-5 minutes to make it smooth and pliable. Once the dough achieves a soft and uniform texture, roll it into a cylindrical shape and cut it into small, equal-sized pieces, preparing it for further rolling and frying.

Make chorafali masala

To prepare the flavorful masala for chorafali, mix 1/4 teaspoon of chili powder and 1/2 teaspoon of black salt in a small bowl. This simple yet tangy spice blend will be sprinkled over the fried chorafali to enhance its taste with a perfect balance of heat and tanginess.

Fry chorafali & spread masala

After rolling out the dough into thin puris, shape them as desired, following the pattern shown in the reference image. Heat oil in a deep pan until it reaches the right temperature for frying. Gently slide the shaped puris into the hot oil and fry them until they puff up and turn crisp and golden. Remove them from the oil and drain excess oil on a paper towel. Finally, sprinkle the prepared chorafali masala evenly over the fried chorafali for a spicy and tangy finish.

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