Chora dal fritters, also known as chorafali are tempting deep-fried snacks. Easy to make in bulk quantity and can be stored in a jar. So when you’re hungry you can munch on this delicious light snack. A traditional Diwali snack that is made with chora daal flour. But chora daal flour is hard to find in any grocery store, an alternate option is to use gram flour and urad daal flour.
A famous homemade Gujarati jar snack is made especially on the occasion of Diwali. The spice powder added to this fried snack perks up the taste of chorafali. A snack loved by kids and adults is easy to make and store. Just like Handvo and Khichu, this snack is easy to make and store. Follow the steps and prepare an authentic Gujarati chorafali snack.
How to Make Chorafali?
Chorafali – Gluten Free Gujarati Snack
- 1 cup Gram flour (besan)
- ¼ cup Urad daal (Split black lentils flour)
- ⅛ tbsp Baking soda
- ¾ tbsp Salt
- Oil for Deep-frying
- 1 tbsp Red Chilli powder
- ½ tbsp Balck salt (sanchar)
- 1 tbsp Dried mango powder (amchur)
- Take besan, urad dal flour, baking soda, and salt in a big vessel and combine them properly. Pour water and knead into a stiff dough.
- Put the dough in a big mortar and use a pestle to beat it for at least 2 minutes. Apply pressure while beating until the dough becomes smooth. Also, flip the dough continuously after every beat to have a smooth uniform dough.
- Divide the chorafali dough into two equal portions. In between your palms, flatten one portion of the dough. And keep the remaining portion of the dough covered with a dish or damp muslin cloth to prevent it from drying.
- Take a greased rolling board and place the flattened portion on it. Roll it into a circle. Cut long strips along with four edges using a knife.
- Heat the oil on high to medium flame for deep-frying. Once ready to fry, put chorafali strips for deep-frying at a slow flame. Deep-fry until the chorafali turns light brown from both sides.
- Take them in a bowl and sprinkle the spice powder on the top of fried chorafali and toss it gently.
- Let it cool and then you can serve it. Moreover, keep them in an airtight container.
- Remember to deep-fry the chorafali at a low flame to avoid burning.
- Overfrying should be avoided, as the chorafali becomes chewy if over-fried.
- Make sure that the dough is smooth enough and then flatten the portion to medium thickness.
Chorafali, the light and fluffy snack with spice powder sprinkled on it is the specialty of Gujarati households during the festival of Diwali. This deep-fried snack is made from gram flour and urad daal flour.
An amazing snack is easy to prepare and can be stored for days or weeks, and is served as an evening snack with a cup of tea. This snack is readily available in stores all over India, one can buy it and deep-fry it at home.
What is chorafali?
A Gujarati jar snack, made from besan and urad daal and deep-fried. After which, spice powder is sprinkled on the top.
What is chorafali made from?
Authentic chorafali is made from chora daal flour, however, it is not easily available at grocery stores in India. Besan and urad daal flour is used to make this snack.
Is chorafali a healthy snack?
Chorafali is a healthy light snack as it contains urad daal and besan in it. Although it is deep-fried in oil and has spice powder in it.