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Chorafali recipe | how to make chorafali | Gujarati chorafali recipe

Author Nehas Cook Book
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
 

For chorafali

  • 200 grms or 2 cup besan/chickpea flour
  • 60 grms or ½ cup urad dal flour
  • salt or to taste
  • ½ tsp baking soda
  • 2 tbsp oil + for frying
  • 120 ml or ½ cup water approx
  • Rice flour for dusting

For masala

  • 1 tsp black salt
  • 2 tsp red chilli powder

For chorafali chutney

  • 2 tbsp besan gram flour
  • 1 cup water
  • ¼ tsp turmeric powder
  • Salt to taste
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • 2 green chilli
  • 1 inch ginger
  • 1 tsp lemon juice
  • ¼ tsp black salt

Instructions

For chorafali

  • In a bowl sieve besan, urad dal flour, salt, baking soda. Mix well
  • Add oil in a flour and mix well.
  • Using water knead a stiff dough.
  • Cover and rest dough for 20 minutes.
  • Take a plastic sheet, apply some oil on it. place a dough on it and make it smooth with rolling pin or pestle for 8-10 min till it becomes pliable and color turns little lighter. You can alternative knead it with your hands.
  • Starch the dough and make a log from it. cut it into equal parts.
  • Take a lemon size ball and using rice flour roll it thinner than chapati.
  • Dry chapatti for 5-10 minutes.
  • Meanwhile in a bowl, add red chilli powder and black salt. Mix well. Masala is ready.
  • After 10 minutes cut chapati into long strips.
  • Heat oil for frying and Fry chorafali for high-medium flame till it turns light pink in color. It takes about 1-2 min only.
  • Remove on plate and Sprinkle generous amount of prepared masala immediately.

For chutney

  • In mixing jar, add coriander leaves, mint leaves, green chilli, ginger, lemon juice, salt, black salt and water. Grind into smooth paste.
  • In a bowl, add gram flour, water, turmeric powder and salt. Mix well.
  • Add grinded paste and mix well.
  • Place on gas stove, stir continuously till chutney become slightly thick.
  • Serve chutney with chorafali.

Notes

  • use very less water for chorafali dough.
  • knead very tight and stiff dough for chorafali.
  • beat chorafali dough until it become soft, pliable and lighter in color.
  • roll chorafali dough into very thin roti.
  • dry rolled roti for 4-5 minutes, do not over dry it.
  • fry chorafali on high flame.