Chorafali, also called as Chola dal fritter is a traditional Gujarati snack made combining all types of flours. This weird yet amazing concept of mixing all types of lentil flours not only brings a different taste but also enters into the category of being the most unique savory made!
Chorafali or Chola dal fritters are a little time and effort consuming to make, but trust me, you will not regret the effort required for this! you will drool over the taste of this snack! The concept is more or less the same with bread making, with one difference being that the dough prepared here will be extremely stiff and will be smoothened using mortar-pestle or Bhatta, and will be beaten till the dough reaches its smooth texture.
Since Chorafali making involves combining different type of flours, I am attaching a link which differentiates between all types of dal or lentils used in cooking.
If this sounds exciting to you, do read the complete recipe and try this at home!
What did I use?
- Bengal gram flour – 2 cups
- Urad dal flour – 1 cup
- Split moong dal flour – 1 cup
- Salt – as required
- Papad khar or Alkaline salt – 3/4 teaspoon
- Oil – 2 tablespoon
- Lukewarm water – 3/4 cup to 1 cup
- Red chilli powder + chaat masala – 3 – 4 tablespoon [ For sprinkling on the top ]
How did I make it?
- I took a deep bowl and mixed bengal gram flour, urad dal flour and split dal flour with oil, salt,papad khar, and lukewarm water.
- I had to ensure that i knead an extremely stiff dough. Once my dough was ready, I covered it with a muslin cloth and allowed it to rest for about 10 minutes.
- Here starts the game! in my next step, I added oil to my palms and took the dough in my hands, to start the smoothening process.
- I spread the dough on the floor and used a Bhatta or pestle stone to start beating the dough. Beating the dough for about 5 to 7 minutes makes my dough smooth.
- Once smooth, I divided the dough into portions and started rolling the dough to flatten it. After that, I cut the dough into strips.
- Note: I did not use any flour while rolling or flattening the dough. The dough will not be sticky but will be stiff. In case if you are finding it difficult to flatten, use a little bit of oil to ease the process.
- Once my strips are ready, I started frying the strips on a low flame for about 5 mins or till crisp. The strips have to be fried on a low flame, else the chorafali will end up being chewy and burnt.
- Once fried, sprinkle red chili powder and chaat masala powder.
- Chorafali is ready❤️