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.

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.