Preparation Time: 35 minutes

Cooking Time: 15 minutes

Gujarati Chorafali, also known as Chorafali khakhra, is a beloved and traditional Gujarati snack that holds a special place in the hearts and palates of many. This mouthwatering delight is specifically prepared during Diwali celebrations! Chorafali is distinguished by its unique texture – light, airy, and irresistibly fluffy. The key ingredients of the Chorafali recipe are gram flour and urad dal flour, which combine to create a delectable base. What takes this snack to the next level is the generous sprinkle of Badshah Masala, imparting a burst of flavorful spices that tickle your taste buds. This snack is typically served with a special chutney, which complements its savory taste perfectly. What makes Gujarati Chorafali Khakhra even more enticing is its convenience – it’s easy to prepare and can be stored in an airtight container for up to a week after frying.

Here’s the detailed Chorafali recipe

Chorafali Ingredients

• 1 cup besan (gram flour)
• 2 tablespoons rice flour
• 1/4 teaspoon ajwain (carom seeds)
• 1/4 teaspoon Badshah hing (asafoetida)
• 1/4 teaspoon Badshah turmeric powder
• 1/2 teaspoon Badshah red chili powder (adjust to your spice preference)
• 1/4 teaspoon baking soda
• Salt to taste
• Oil for frying
• Water, as needed

Chorafali Preparation Method

Step 1: Prepare The Chorafali Dough

In a mixing bowl, combine besan, rice flour, ajwain, hing, turmeric powder, red chili powder, baking soda, salt, and 1 tablespoon of oil.

Step 2: Knead The Dough

Gradually add water and knead the mixture into a smooth, stiff dough. Make sure the dough is not too soft; it should be firm.

Step 3: Divide The Dough

Divide the dough into small, equal-sized portions. Roll each portion into a ball.

Step 4: Roll Out Chorafali

Take a portion of the dough and flatten it slightly between your palms. Place it on a clean, dry surface or rolling board. Using a rolling pin, roll it out into a thin, oval or rectangular shape. The thickness should be around 1-2 mm.

Step 5: Cut Into Strips

Use a knife or pizza cutter to cut the rolled-out dough into thin strips. You can make them as long or short as you prefer.

Step 6: Prick With A Fork

Gently prick each strip with a fork to prevent them from puffing up too much during frying.

Step 7: Heat Oil

Heat oil in a deep frying pan or kadai over medium heat.

Step 8: Fry Chorafali

Carefully slide a few strips of chorafali into the hot oil. Fry them until they turn golden brown and crispy. Be sure to flip them occasionally for even frying.

Step 9: Drain And Cool

Once the chorafali Khakhra is crispy and golden, remove it from the oil using a slotted spoon. Drain on paper towels to remove excess oil.

Step 10: Repeat

Repeat the frying process with the remaining dough strips.

Step 11: Cool And Store

Allow the Chorafali to cool completely. Once cooled, store them in an airtight container.

So, what do you think? Do you find the Chorafali recipe easy to prepare at home? Hopefully, your answer will be ‘Yes!

Ending Note! 

This step-by-step guide simplifies the process of making crispy and delicious Gujarati Chorafali at home. With easily accessible ingredients and clear instructions, you can enjoy this popular Gujarati snack for festivals and tea-time treats confidently and easily.

Frequently Asked Questions On Chorafali

1. What is Chorafali Khakhra made of?

Ans: Chorafali Khakhra is made from gram flour (besan) and urad dal flour.

2. What are the popular Gujarati snacks?

Ans: Popular Gujarati snacks include dhokla, fafda, thepla, khandvi, and muthia, among others.

3. What do Gujarati eat on Diwali?

Ans: On Diwali, Gujaratis often enjoy sweets like jalebi, barfi, and ghughra, along with savory snacks such as chakri and mathiya.