Chorafali Recipe/ Gujarati Chorafali with Perfect Tips & Tricks/ Diwali Special Snacks/ Tea Time

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier option, while all-purpose flour is more affordable.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s, and sunflower seeds are often cheaper.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños offer similar heat, while bell peppers are milder and cheaper.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds health benefits, while ground ginger is often less expensive.

Welcome to Poonam's Kitchen, today we will make perfect Chorafali with tips and tricks.

For the dough, take 80 ml of water in a bowl.

Add just under ½ teaspoon of salt and just under ½ teaspoon of baking soda.

Add 1.5 teaspoons of oil to the water and mix the salt and soda well until dissolved.

Use 250 grams of gram flour, which can be easily found in the market during Diwali, and sift it into the bowl.

If you don't want to use ready-made flour, you can mix 2 cups of besan and 1 cup of urad dal flour.

Make a well in the flour and pour the water mixture into it, mixing well.

Add water gradually, I added 3 teaspoons of water initially, and then 1 teaspoon more, totaling 6 teaspoons of water, until a smooth dough forms.

Knead the dough for about 5 minutes until it is smooth and elastic.

If the dough sticks to your hands, apply a little oil to make it easier to handle.

Roll the dough into a smooth, long shape and cut it into small pieces.

Coat the pieces with ½ teaspoon of oil to prevent them from drying out.

Cover the pieces with a lid while you work with the rest.

Sprinkle some flour on the rolling surface and roll each piece as thin as possible.

Place the rolled Chorafali on a cloth or napkin and let it dry for 5-7 minutes on one side, then flip and dry the other side for another 5-7 minutes before frying.

Prepare the spice mix by taking 1 teaspoon of black salt and adding 1 tablespoon of red chili powder, mixing well.

Cut the Chorafali into round shapes and make a cut in the center, or you can cut them into strips if you prefer.

Heat oil for frying and check the temperature by dropping a small piece of dough; it should rise immediately.

Fry the Chorafali on medium flame, pressing them down gently so they puff up.

Flip them and fry until both sides are light brown, then remove them from the oil.

Sprinkle the prepared spice mix over the hot Chorafali so it sticks well.

Store the fried Chorafali in an airtight container for up to a month.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens