Chorafali - Gluten Free Gujarati Snack
Chorafali, an authentic Gujarati snack, made from besan and urad daal and garnished with spice powder, is a fun evening snack served with a cup of tea.
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.