Light and Crispy Chorafali Recipe: A Gujarati Festive Snack

Chorafali, also known as Chorafali Fafda, is a beloved Gujarati snack renowned for its light, fluffy, and crispy texture. Made from a blend of gram flour and urad dal flour, this deep-fried delicacy is a Diwali staple, often sprinkled with a tangy-spicy masala that makes it utterly irresistible. Whether you’re celebrating a festival or craving a crunchy tea-time treat, this detailed Chorafali recipe will guide you to recreate this Gujarati classic at home. Let’s whip up some festive crunch!

Prep Time

• 15 minutes
  (Includes preparing the dough)

Cook Time

• 20 minutes
  (Frying the chorafali in batches)

Total Time

• 35 minutes
  (A quick and crispy delight!)

Detailed Nutrition Facts (For the Entire Recipe)

This recipe makes approximately 4-5 cups of chorafali (serves 6-8 people as a snack). Nutritional values are approximate and based on the ingredients listed below:

• Calories: 1500 kcal
• Protein: 35g
• Fat: 95g
  
• Saturated Fat: 10g
• Unsaturated Fat: 85g
• Carbohydrates: 130g
  
• Dietary Fiber: 18g
• Sugars: 0g (no added sugar)
• Sodium: 1800mg (varies based on salt content)
• Cholesterol: 0mg (completely cholesterol-free!)
• Vitamins and Minerals:
  
• Iron: 25% of Daily Value (DV)
• Magnesium: 20% of DV
• Vitamin B6: 10% of DV

Note: Values may vary based on portion size, oil absorption, and specific ingredient brands.

Ingredients

For the Chorafali Dough:

• 1.5 cups besan (gram flour) – sifted for smoothness
• 1/2 cup urad dal flour – store-bought or homemade (grind dry urad dal into a fine powder)
• 1/2 teaspoon baking soda – for puffiness (or papad khar as a traditional alternative)
• 1 teaspoon salt – or to taste
• 1 teaspoon ajwain (carom seeds) – optional, for flavor and digestion
• 2 tablespoons oil – for binding
• 1/4 cup warm water – adjust as needed to form a stiff dough

For Frying:

• Vegetable oil – enough for deep frying (about 2-3 cups, depending on pan size)

For the Masala Topping:

• 1 teaspoon red chili powder
• 1 teaspoon black salt – or chaat masala for a tangy twist
• 1/2 teaspoon amchur (dry mango powder) – optional, for extra tang

For Serving (Optional):

• Green chutney or fafda chutney

Equipment Needed:

• Mixing bowl
• Rolling pin and board
• Deep frying pan or kadhai
• Slotted spoon

Step-by-Step Recipe

Step 1: Prepare the Dough

1. In a large mixing bowl, sift 1.5 cups besan and 1/2 cup urad dal flour to incorporate air and ensure smoothness.
2. Add 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ajwain (if using). Mix well.
3. Heat 1/4 cup water until lukewarm (not boiling), add 2 tablespoons oil, and stir. Pour this warm mixture into the flour gradually, mixing with your fingers until crumbly.
4. Knead into a stiff, smooth dough, adding more warm water (1-2 teaspoons) if needed. The dough should be firm, not soft, to ensure puffiness when fried.
5. Cover with a damp cloth and let it rest for 10-15 minutes.

Step 2: Shape the Chorafali

1. After resting, knead the dough again for 2-3 minutes until it becomes pliable and slightly lighter in color.
2. Divide the dough into small balls (about the size of a large marble).
3. Lightly grease a rolling board or clean surface with oil. Roll each ball into a thin circle (thinner than a chapati, about 1-2 mm thick), using rice flour or besan for dusting if it sticks.
4. Cut the rolled dough into long strips (2-3 inches wide) or diamond shapes using a knife or pizza cutter. Let the strips dry slightly for 5-10 minutes to enhance crispiness.

Step 3: Fry the Chorafali

1. Heat vegetable oil in a deep frying pan or kadhai over medium-high heat. Test readiness by dropping a small piece of dough – it should sizzle and rise immediately.
2. Carefully slide a few strips into the hot oil, frying in batches to avoid overcrowding. Fry for 1-2 minutes until they puff up and turn light golden (not dark brown).
3. Remove with a slotted spoon and drain on paper towels. Fry the remaining strips.

Step 4: Season and Serve

1. While still warm, sprinkle the fried chorafali with a mix of 1 teaspoon red chili powder, 1 teaspoon black salt, and 1/2 teaspoon amchur (if using). Toss gently to coat evenly.
2. Let them cool completely to achieve maximum crispiness.
3. Serve with green chutney or fafda chutney, or enjoy solo with a hot cup of chai! Store leftovers in an airtight container for up to a month.

Benefits of Chorafali

Chorafali is a crunchy snack with some surprising nutritional perks! Here’s why it’s a delightful treat:

1. Protein Boost: Gram flour and urad dal flour provide plant-based protein for energy.
2. Fiber-Rich: Besan supports digestion with dietary fiber.
3. Gluten-Free: Naturally gluten-free, perfect for those with sensitivities.
4. Digestive Aid: Ajwain (if used) helps reduce bloating and aids digestion.
5. Long Shelf Life: A convenient, make-ahead snack that stays fresh for weeks.
6. Festive Joy: Adds crunch and flavor to celebrations!

Note: As a fried snack, enjoy chorafali in moderation as part of a balanced diet.