Chorafali
A crisp Gujarati Diwali snack made from a light urad dal and chickpea flour dough, rolled thin, cut into strips, and deep fried until it puffs. It is finished with red chili powder and black salt for that familiar festive kick.
For 8 servings
- mix · ~3 min
Mix the dry ingredients.
1.Add urad dal flour and chickpea flour to a wide bowl.2.Mix in papad khar and the pinch of salt evenly.3.Pour in 2 tbsp oil and rub it through the flour with your fingers.TIPRub the oil in well so the fried chorafali turns light and flaky. - knead · ~7 min
Knead a firm dough.
Add warm water little by little and knead to a firm, smooth dough. The dough should feel tighter than chapati dough so it can be rolled very thin without sticking.
- rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes so the flour hydrates evenly.
- prep · ~10 min
Roll and cut the chorafali strips.
1.Divide the dough into 3 equal portions.2.Roll each portion into a very thin oval or rectangle.3.Cut into long strips or diamonds with a knife or pizza cutter.4.Keep the cut pieces covered with a cloth so they do not dry out.TIPRoll as thin as possible for the best puff and crisp bite. - fry · ~12 min
Deep fry until puffed and crisp.
1.Heat oil for deep frying over medium heat.2.Slide in a few strips at a time without crowding the pan.3.Press them lightly with a slotted spoon as they puff.4.Fry until pale golden and crisp, about 30 to 45 seconds per batch.5.Remove and drain well.TIPKeep the oil medium hot; very hot oil browns the outside before the inside crisps. - garnish · ~2 min
Season the fried chorafali.
While still warm, sprinkle the fried chorafali with red chili powder and black salt. Toss gently so the seasoning coats the strips evenly.
- serve
Cool slightly and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough firmer than roti dough; a soft dough absorbs more oil and won’t puff as well.
- 2Resting for 15 minutes is important so the urad and chickpea flours hydrate evenly and roll without cracking.
- 3Roll each portion very thin and evenly; thick spots stay hard while thin spots puff first.
- 4Fry in small batches and lightly press with a slotted spoon to encourage the classic blistered puff.
- 5Take the strips out when they are pale golden, not dark brown, so they stay light and shatter-crisp.
- 6Sprinkle chili powder and black salt while the chorafali is still warm so the seasoning sticks properly.
- 7Cool completely before storing in an airtight tin, or the trapped steam will soften the snack.
Adapt it for your goals.
Mild-spiced
Reduce the red chili powder and finish with just black salt for a gentler version that still tastes festive.
chaat styleChaat-style
After frying, add a pinch of roasted cumin powder and a little extra black salt for a more chatpata snack.
pepperyPeppery
Swap part of the chili powder with freshly ground black pepper for a sharper heat and different aroma.
Why this is on our healthy list.
Legume-Based Protein
Made with urad dal flour and chickpea flour, chorafali includes plant-based protein from two pulses.
Naturally Gluten-Free Flours
This snack uses pulse flours instead of wheat, making it suitable for those avoiding gluten ingredients.
Fiber From Pulses
The urad dal and chickpea flours contribute dietary fiber, which makes this festive snack more substantial than refined-flour namkeen.
Frequently asked questions
It usually happens if the dough is too soft, the strips are rolled too thick, or the oil is not at a steady medium heat.
