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Chorafali – A light Fluffy Savory Snack which is prepared during festive occasion of Diwali in most parts of Gujarat and its one of those irresistible and most tempting dishes of all time.
Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readily.
Not so much sweet, little bit sour, and with an amazing masala, we look forward to have it all year long.
After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Even though the process is *1000 times exhausting, the results are totally worth it.
- For Chorafali
- 1 cup besan (bengal gram flour)
- 1/4 cup urad dal (split black lentil) flour
- 3/4 tsp salt
- oil for greasing and deep-frying
- To Be Mixed Together For The Spice Powder For Chorafali
- 1 tsp chilli powder
- 1/2 tsp black salt (sanchal)
- 1 tsp dried mango powder (amchur)
- 1/2 tsp salt
- For chorafali
- To make chorafali, combine besan, urad dal flour, and salt in a deep bowl and mix well.
- Knead into a very stiff dough using enough water (not more than ¼ cup).
- Place the dough in a big mortar and beat it with the pestle for at least 2 minutes. You need to apply little extra pressure while beating so that the dough smoothens well.
- Also while doing so, you need to flip the dough after every beat so that dough smoothens uniformly.
- Divide the dough of chorafali into 2 equal portions.
- Flatten one portion of the dough in between your palms. Keep the other portion covered with a dish or damp muslin cloth so that it doesn’t dry up.
- Place the flattened portion on a greased rolling board and roll into a 250 mm. circle without using flour.
- Make long cut along with 4 edges using a sharp knife so as to form a rectangle. Cut into long strips using the sharp knife.
- Heat the oil for deep-frying and a few chorafali strips in it a few at a time. Note that you can heat the oil on a high to medium flame, but deep-fry only at a slow flame.Deep fry on a slow flame till this indian diwali snack turns light brown in colour from both the sides.
- Place them in a deep bowl, sprinkle the spice powder on top of fried chorafali strips and toss gently.
- Cool chorafali completely and serve or store in an air-tight container.
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