Chorafali is made during diwali and I love crispy crunchy bite of this chorafali. If you like this recipe, you will also like Mathiya or Mathia.
1 1⁄2 Cup (24 tbs)
Crushed corn seeds
1⁄2 Teaspoon (Ajwain)
Red chili powder
In a bowl, mix 1 cup besan (chickpea flour) and 2/3 cup urad aata (black gram flour) or use readymade chorafali flour. Add crushed ajwain and mix. In a saucepan, bring 1/4 cup water, 1/2 teaspoon sanchal(papad kharo), 1/2 teaspoon salt and 1 -2 tablespoon oil to a boil. Allow to cool to lukewarm and knead the flour into a stiff dough. Rest it for about ten minutes. Pound the dough well, adding a little oil in between, till it is smooth. Divide the dough into eight equal portions. Roll out each portion as thin as possible. Heat sufficient oil in a kadai. Cut one-inch wide strips of the rolled out dough and deep fry till crisp. Drain onto an absorbent paper. Mix red chilli powder and chaat masala powder and sprinkle over the fried strips when still hot. Cool and store in an airtight tin. They will keep fresh for at least fifteen days.
This Diwali surprise your family and friends with these traditional crispy chorafali. Take a look at this video that demonstrates how to make some absolutely crispy and super delicious chorafali in your kitchen. The video is nicely explained and offers great tips to make perfectly crisp and flavorful chorafalis. Check it out...