Recipe- Crispy And Flavorful Gujarati Style Choraphali

Choraphali/ choraphali is a very popular snack from Gujarat which is specially made on Diwali. it is made either with readily available choraphali flour or with a mix of besan/ gramflour or urad daal flour. Recipe is quite simple and easy to follow ,you just have to mash or beat the dough to make crispy puffy cholaphali’s.

Ingredients

100 gms Gram flour / Besan
50 gms Black lentil / Urad daal flour
2 tsp Cooking Oil
Salt to taste
3/4 tsp Baking Soda
1/2 tsp Red chili powder
1/2 tsp Mango Powder / Amchoor Powder
1/4 tsp Black Salt / Kala Namak
Enough Cooking Oil to deep fry

Method

- In a big wide plate add gram flour,urad daal flour,salt and baking soda and mix and then sieve twice so every thing get mixed well.

- Add luke warm water and make a medium stiff dough .

- Cover with a lid and rest the dough for 20 minutes.

- Now using a belan or a heavy pestle beat the dough for around 10 minutes

- You can add 1 tsp oil if it sticks to the belan.(I wrapped the dough in a zip lock bag and then crushed it with the pestle.

- Then make equal size balls from the dough and keep aside.

- Take a dough ball and roll to make a thin chapati.

- Cut the chapati into thin strips and repeat the process with all the balls.

- Heat enough oil in a wide deep pan.

- Now add few choraphali strips in the pan and deep fry on medium heat.

- When you add the strips in the oil ,gently press them with the spatula,it helps to puff nicely.

- Turn sides snad fry it golden in colour,dont give a dark colour.

- Drain on a paper napkin when done.

- Let it cool down completely then store in an airtight jar.

- Mix black salt, red chili powder and mango powder in a bowl and sprinkle this spice mix over the choraphali just before serving.