Chorafali
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Crisp, puffed strips of urad and chana flour dusted with chilli and black salt, a Diwali snack of Gujarat.
Region: GujaratOccasion: DiwaliTime: 1 hrServes: 6Vegan
Ingredients
- 1 cup chorafali flour, or ½ cup urad dal flour and ½ cup besan
- ½ tsp papad khar or soda
- 1 tbsp oil
- Salt to taste
- Water to knead
- Oil for deep-frying
- For the masala: 1 tsp red chilli powder, ½ tsp black salt, ½ tsp amchur (dry mango powder)
Method
- Dissolve the papad khar and salt in a little water and knead the flour into a stiff dough with it and the oil.
- Pound or beat the dough with a pestle until smooth and stretchy, about 5 minutes.
- Roll very thin, cut into long strips and let them dry for 5 minutes.
- Fry a few at a time in hot oil; they puff up at once. Remove before they brown.
- Sprinkle the masala over the hot strips and store in a tin when cool.
History
Chorafali is one of the dry snacks Gujarati families make in the days before Diwali, together with mathiya and ghughra.
Significance
It is served to guests who visit on Diwali and the Gujarati New Year (Bestu Varas).