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Chorafali is a popular and traditional Gujarati snack that has found its way into the hearts and taste buds of people all over India. In this recipe guide, we will give you the Chorafali Recipe, tips to make it perfect, and also the recipe for Chorafali Chutney.

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Chorafali is known for its unique diamond or rectangular shapes and intense spiciness. It is a classic snack enjoyed during festivals like Diwali and Dashera, gatherings, and even as a munchable accompaniment to tea or chutney.

Table of Contents

About Chorafali Recipe

Making Chorafali is not difficult but while making it, many things have to be taken care of like choosing fresh ingredients, consistency of dough, frying techniques, etc. And all these things have been taken care of in this Chorafali Recipe.

Here is a detailed Chorafali recipe with chutney.

Ingredients of Chorafali:

For Chorafali

200 gm besan (gram flour)
100 gm urad dal or flour (split black gram)
3/4 tsp baking soda
1 tsp salt
3/4 cup water
2 tsp oil

For Chorafali chutney

4-5 tsp besan (gram flour)
1/2 cup coriander leaves
1/4 cup mint leaves
1 piece of ginger
1 green chili
1/2 tsp salt
1/2 tsp sugar
1/2 lemon juice
1/2 tsp black pepper powder

How To Make Chorafali

Start by roasting 100 gm urad dal in a pan. If you have urad dal flour, then skip this step.

After roasting, let it cool, and then put it in a mixer jar and grind it.

In a pan, add 3/4 cup water, 1 tsp salt, and 2 tsp oil. Mix well and cook for 2 minutes. Keep it aside.

In a mixing bowl, add 200 gm besan (gram flour), urad dal flour, and 3/4 tsp baking soda. Mix them.

Gradually, add the water we have prepared and knead the mixture to form a smooth, pliable dough.

Then cover the dough and let it rest for 10 minutes.

After 10 minutes, divide the dough into small portions.

Then flatten each portion slightly and use a rolling pin to roll it out into a thin circle.

Carefully cut the rolled dough into straight lines. Keep in mind to cut in the middle only.

Do not cut till the border otherwise, it will fall apart.

Heat oil in a deep frying pan. Gently place the cut dough into the hot oil and fry it until it turns golden brown and becomes crispy.

Your Chorafali is ready.

Chorafali Chutney Recipe:

In a bowl, add 4-5 tsp besan (gram flour) and water as needed. Mix well.

Then put this besan mixture in a pan and cook it.

Cook until the mixture becomes thick. Once it is thick, turn off the flame and keep it cool down.

In a mixer jar, combine 1/2 cup coriander leaves, 1/4 cup mint leaves, 1 piece of ginger, 1 green chili, 1/2 tsp salt, 1/2 tsp sugar, 1/2 lemon juice, and 1/2 tsp black pepper powder.

Blend them until you achieve a smooth and thick chutney.

After that, add the besan mixture and blend again.

Your Chorafali chutney is ready. Transfer it to a bowl.

Tips to Make Perfect Chorafali

Store your Chorafali in an airtight container to keep them fresh and maintain their crunchiness for an extended period.

You can try different variations of Chorafali by adding ingredients like fenugreek leaves (methi) or spinach leaves (palak) for unique flavors.

Chorafali chutney can be refrigerated for a few days in an airtight container.

Adjust the spiciness of chutney by varying the number of green chilies.

More Recipes of Snacks

RECIPE CARD

Chorafali Recipe with Chutney

Course: SnacksCuisine: Gujarati, IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients :

For Chorafali
200 gm besan (gram flour)
100 gm urad dal or flour (split black gram)
3/4 tsp baking soda
1 tsp salt
3/4 cup water
2 tsp oil
For Chorafali chutney
4-5 tsp besan (gram flour)
1/2 cup coriander leaves
1/4 cup mint leaves
1 piece of ginger
1 green chili
1/2 tsp salt
1/2 tsp sugar
1/2 lemon juice
1/2 tsp black pepper powder

Directions

How To Make Chorafali
Start by roasting 100 gm urad dal in a pan. If you have urad dal flour, then skip this step.
After roasting, let it cool, and then put it in a mixer jar and grind it.
In a pan, add 3/4 cup water, 1 tsp salt, and 2 tsp oil. Mix well and cook for 2 minutes. Keep it aside.
In a mixing bowl, add 200 gm besan (gram flour), urad dal flour, and 3/4 tsp baking soda. Mix them.
Gradually, add the water we have prepared and knead the mixture to form a smooth, pliable dough.
Then cover the dough and let it rest for 10 minutes.
After 10 minutes, divide the dough into small portions.
Then flatten each portion slightly and use a rolling pin to roll it out into a thin circle.
Carefully cut the rolled dough into straight lines. Keep in mind to cut in the middle only. Do not cut till the border otherwise, it will fall apart.
Heat oil in a deep frying pan. Gently place the cut dough into the hot oil and fry it until it turns golden brown and becomes crispy.
Your Chorafali is ready.
Chorafali Chutney Recipe:
In a bowl, add 4-5 tsp besan (gram flour) and water as needed. Mix well.
Then put this besan mixture in a pan and cook it.
Cook until the mixture becomes thick. Once it is thick, turn off the flame and keep it cool down.
In a mixer jar, combine 1/2 cup coriander leaves, 1/4 cup mint leaves, 1 piece of ginger, 1 green chili, 1/2 tsp salt, 1/2 tsp sugar, 1/2 lemon juice, and 1/2 tsp black pepper powder.
Blend them until you achieve a smooth and thick chutney.
After that, add the besan mixture and blend again.
Your Chorafali chutney is ready. Transfer it to a bowl.

Notes

Store your Chorafali in an airtight container to keep them fresh and maintain their crunchiness for an extended period.
You can try different variations of Chorafali by adding ingredients like fenugreek leaves (methi) or spinach leaves (palak) for unique flavors.
Chorafali chutney can be refrigerated for a few days in an airtight container.
Adjust the spiciness of chutney by varying the number of green chilies.

If you like this Chorafali recipe, then share your experience in the comments. And if you found it as delightful as we did, share it with your food-loving friends too.

Images by, Sheetal’s Kitchen – https://youtu.be/R3-mnsEPbj0?si=0rtdWa6RJ84in1R3