Chorafali Recipe | Better than store bought and very crispy | #diwali #homemade #recipesbyjanki

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.

Sift 3 cups of chickpea flour into a bowl to ensure a soft dough.

Add 1 cup of urad flour to the chickpea flour and mix well.

In a pot, add 1 cup of water, 1/2 teaspoon of salt, and 3/4 teaspoon of baking soda, then heat until dissolved.

Let the water mixture cool down to lukewarm.

Add 1 teaspoon of oil to the water mixture and mix.

Gradually add the water mixture to the flour, kneading to form a dough that is slightly harder than paratha dough.

Knead the dough until it is smooth and light in color, then add 1 teaspoon of oil to help with the texture.

Divide the dough into three parts and roll each part into a ball.

Roll each ball into a thin sheet, using dry flour to prevent sticking.

Cut the rolled dough into strips, leaving one end attached to form a 'chaf' shape.

In a bowl, mix 3 teaspoons of black salt and 2 teaspoons of red chili powder to create a masala.

Heat oil in a deep frying pan on high flame, checking readiness by adding a small piece of dough to see if it rises.

Fry the chaf on high flame, flipping once until both sides are crispy and puffed up.

Once fried, sprinkle the prepared masala on top of the chaf as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens