Chorafali
CHORAFALI / CHORAFALI FAFDA
Recipe courtesy – CHAMPA PATEL
INGREDIENTS
3 cup chana dal
2 cup urad dal
1 cup moong dal
1/4 tsp Turmeric pwdr
Generous pinch of asafoetida
1 tbsp Oil
1\4 tsp of baking soda
Salt to taste
Oil to deep fry
PREPARATION
Wipe the dals and grind it into fine pwdr.
METHOD
Take the flour with other ingredients and make a stiff dough .
Keep the dough aside for sometime.
Once again knead the dough well by punching OR use a heavy object to beat / pound the dough.
Divide the dough into equal portions of lemon size.
Take one portion and roll into smooth ball.
Roll it into a very disc.[ thinner than chapati like we make for papad ]
Allow these discs to dry for sometime.
Now make 2 or 3 inch strips .
Heat oil in a pan.
Once the oil is hot ,lower the flame to medium.
Slide in the strips and fry on both sides till crisp. It takes less time to fry.
Remove on absorbent paper.
Sprinkle a mixture of red chilli pwdr + chaat masala pwdr + amchoor pwdr or kala namak when it is hot so that the spices stick to the chorafali .
Once it cools , store in air tight container.
NOTES
- We get ready made ones ,which we have to just deep fry .
- Instead of grinding the dal ,we can jaust make using 1 cup besan + 1/3 cup urad dal pwdr.
- The dough must be stiff,also punching the dough is must .Punching or beating will make the dough soft and light.
- U can also try with 3 parts of besan+ 2 parts of sindhi papad flour.
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