Chorafali, also known as Chorafali Fafda or Chorafali Chakri, is a beloved crispy Gujarati snack. It is often relished during festivals, such as Diwali, or as a delightful accompaniment to a cup of tea. Chorafali is crafted from a mixture of gram flour (besan), urad dal flour, and an assortment of spices, resulting in a savory and crispy snack. The texture, flavor, and preparation method of chorafali closely resemble that of papad or chips. It is typically served with a special chutney and can be easily prepared and stored in an airtight container for up to a week after frying.
I’ll be happy to provide you with a crispy chorafali recipe with the perfect ingredient ratios and some fail-safe tips to help you achieve fluffy chorafali on your very first attempt.
- Firstly, make the chorafali dough using fine besan and urad dal flour. I recommend using store-bought besan (gram flour) because it is sticky and contains starch. Also, sieve both flours to incorporate air particles into the mixture.
- To make fluffy and crispy chorafali, I use baking soda, but you can also use papad khar as an alternative. However, I strongly advise against using turmeric powder as it may react with baking soda, causing the chorafali to turn red during frying.
- The chorafali dough should be firm. Knead the dough for 4-5 minutes until it becomes smooth and starchy. This will make it easier to stretch and roll into thin chapati-like sheets.
- Finally, fry the chorafali on high heat until it becomes crispy. Store it in an airtight container, and it will remain fresh for 1-2 months.
Chorafali recipe | choraphali recipe | Gujarati chorafali recipe
- 200 grms or 2 cup besan/chickpea flour
- 100 grms or 1 cup urad dal flour
- ½ cup + 2 tbsp water or as required
- salt or to taste
- ½ tsp baking soda
- 2 tsp oil + for frying
- Rice flour for dusting
- 1 tsp black salt
- 2 tsp red chilli powder
For chorafali chutney
- 2 tbsp coriander leaves
- 2 tbsp mint leaves
- 2- inch chopped ginger
- 4-5 spicy green chilli
- ½ tsp black pepper powder
- Salt to taste
- Ice cubes and cold water to grind chutney
- 2 tbsp besan
- 1 cup water
- 1/8 limbu na phool
- In a mixing bowl, sift 2 cups (200 grams) of besan and 1 cup and 100 grams of urad dal flour.
- Now, in a separate bowl, add ½ cup of water, ½ tsp of baking soda, salt to taste, and 2 tsp of oil. Whisk it until the oil and water are well combined.
- Add the prepared oil-water mixture to the flour and knead it into a tight dough for chorafali.
- Divide the dough into two equal parts. Take one part of the dough and add ½ tsp of oil to it. Knead the dough well.
- The dough should be kneaded thoroughly until it's no longer sticky. It should be starchy, smooth, and slightly change its color.
- Shape the dough into a log and cut it into equal parts.
- Take a lemon-sized ball of dough and, using rice flour, roll it thinner than a chapati.
- Dry the chapati for 5-10 minutes, making sure not to over-dry it.
- Meanwhile, in a separate bowl, combine red chili powder and black salt to make the masala. Set it aside.
- After 10 minutes, cut the chapati into long strips or squares.
- Heat oil for frying and fry the chorafali over medium-high heat until it turns a light pink color. This should take about 1-2 minutes.
- Remove the chorafali from the oil and immediately sprinkle a generous amount of the prepared masala over it.
For the chutney
- In a mixing jar, add coriander leaves, mint leaves, green chili, ginger, black pepper powder, salt, and some ice cubes. Grind them to make a chutney and set it aside.
- In a pan, add 2 tbsp of besan, a pinch of salt, 1/8 tsp of limbu na phool, and 1 cup of water. Mix well.
- Place the pan on the stove and stir continuously until the mixture slightly thickens.
- Turn off the heat and let the besan mixture cool down.
- Add the ground paste to the cooled besan mixture and mix it well.
- Serve the chutney with the chorafali.
- Sieve both flour so air particles incorporate in it and become slightly fluffy.
- Whisk the oil and water together to help them easily combine.
- Knead the dough for chorafali until it becomes firm.
- Continue kneading and starching the dough until it changes color slightly and becomes smooth.
- Roll out the chorafali into a thin sheet; avoid making it too thick.
- Fry the chorafali on high heat; avoid frying on low or medium heat.