Egg Masala Curry with Chorafali

Ingredients

• 1 cup Besan
• 0.25 cup Urad Dal Flour
• 0.25 tsp Baking Soda
• 0.5 tsp Salt (For the dough)
• 1 tbsp Vegetable Oil (For the dough (moyan))
• 0.33 cup Water (Use as needed)
• 1 tsp Red Chili Powder (For seasoning)
• 1 tsp Kala Namak (For seasoning)
• 0.5 tsp Amchur Powder (For seasoning)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together the besan, urad dal flour, baking soda, and salt to combine evenly.
   • Add 1 tablespoon of oil (moyan) to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and knead to form a very stiff and tight dough. It should be stiffer than roti dough. This step should take about 5-7 minutes.
2. 2

   Pound and Rest the Dough

   • Transfer the dough to a clean, hard surface. Using a pestle or a small rolling pin, pound the dough for 3-4 minutes. Fold it over and pound again. This process makes the dough pliable and helps the chorafali puff up perfectly.
   • Shape the dough into a smooth ball, apply a few drops of oil to prevent it from drying, cover with a damp cloth, and let it rest for 30 minutes.
3. 3

   Prepare the Seasoning Mix

   • While the dough is resting, combine the red chili powder, kala namak, and amchur powder in a small bowl.
   • Mix thoroughly and transfer to a salt shaker or keep it ready with a small spoon for easy sprinkling.
4. 4

   Roll and Cut the Strips

   • After resting, knead the dough for another minute. Divide it into 3-4 equal portions.
   • Take one portion and roll it out on a clean, dry surface into a very large, thin circle. Aim for a paper-thin, almost translucent consistency. Do not use too much dry flour for dusting.
   • Using a pizza cutter or a sharp knife, cut the rolled dough into long, parallel strips, about 1.5 to 2 inches wide.
5. 5

   Deep Fry the Chorafali

   • Heat the oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F). To test, drop a tiny piece of dough; it should sizzle and rise to the surface steadily without browning too quickly.
   • Carefully slide 4-5 strips into the hot oil at a time, ensuring not to overcrowd the pan.
   • Fry for about 30-45 seconds. As they fry, gently press them with a slotted spoon to help them puff up. Flip once and fry until they are crisp and a very light golden color. They cook extremely fast.
   • Remove the fried chorafali with a slotted spoon, allowing excess oil to drain back into the pan, and place them on a wire rack or paper towels.
6. 6

   Season and Serve

   • Immediately, while the chorafali are still hot, generously sprinkle the prepared seasoning mix over them.
   • Gently toss to ensure they are evenly coated.
   • Allow them to cool completely, during which they will become even crispier.
   • Serve immediately or store in a completely airtight container at room temperature for up to two weeks.