chorafali recipe | homemade chorafali | choraphali recipe | Indian Diwali snack |
by Tarla Dalal

chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with 22 amazing photos

Chorafali also called as Chola dal fritters are irresistible deep-fried fritters can be made in bulk and stored in jars. So, they come in really handy when a hunger pang strikes and you feel like munching on something!

Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readymade.

Homemade chorafali is a famous Gujarati jar snack made in most households during Diwali for sure.

After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force.

Finally also remember to deep-fry only a slow flame or else the Choraphali will burn and may remain chewy. Cool it completely and relish it!

Enjoy chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with step by step photos

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Chorafali recipe - How to make Chorafali

For Chorafali
1 cup besan (bengal gram flour)
1/4 cup urad dal (split black lentil) flour
1/8 tsp baking soda
3/4 tsp salt
oil for greasing and deep-frying

To Be Mixed Together For The Spice Powder For Chorafali
1 tsp chilli powder
1/2 tsp black salt (sanchal)
1 tsp dried mango powder (amchur)
1/2 tsp salt

Method
For chorafali

To make chorafali, combine besan, urad dal flour, baking soda and salt in a deep bowl and mix well
Knead into a very stiff dough using enough water (not more than ¼ cup).
Place the dough in a big mortar and beat it with the pestle for at least 2 minutes. You need to apply little extra pressure while beating so that the dough smoothens well. Also while doing so, you need to flip the dough after every beat so that dough smoothens uniformly.
Divide the dough of chorafali into 2 equal portions.
Flatten one portion of the dough in between your palms. Keep the other portion covered with a dish or damp muslin cloth so that it doesn’t dry up.
Place the flattened portion on a greased rolling board and roll into a 250 mm. (10”) circle without using flour.
Make long cut along with 4 edges using a sharp knife so as to form a rectangle. Cut into long strips (approx. 16) using the sharp knife.
Heat the oil for deep-frying and a few chorafali strips in it a few at a time. Note that you can heat the oil on a high to medium flame, but deep-fry only at a slow flame.
Deep fry on a slow flame till this indian diwali snack turns light brown in colour from both the sides.
Place them in a deep bowl, sprinkle the spice powder on top of fried chorafali strips and toss gently.
Cool chorafali completely and serve or store in an air-tight container.

Nutrient values (Abbrv) per serving

Energy	275 cal
Protein	10 g
Carbohydrates	28.4 g
Fiber	7.7 g
Fat	13.6 g
Cholesterol	0 mg
Sodium	902.2 mg

Click here to view calories for Chorafali

Chorafali recipe with step by step photos

If you like Chorafali the also try

If you like Chorafali the also try other snacks like

• Palak Pudina Sev

• Thattai, South Indian Jar Snack

• Butter Murruku

What is Chorafali?

Chorafali is Gujarati deep-fried snack also known as chola dal fritters. An the name says, authentic Chorfali is made with chola dal flour. But since chola dal flour isn’t easily available in the market across India, we have made it using besan and urad dal flour. Now, urad dal flour is easily available. But if you can’t source it, grind the urad dal in a mixer to a fine powder. 3 tbsp of urad will yield ¼ cup of urad dal flour. While you can make this crisp snack any time of the year, but it’s most famous in the state of Gujarat during Diwali. Every household makes Chorafali and exchanges with friends and neighbours. Do not miss out on the spice powder mix after frying. That truly perks up the taste of chorafali. Make it and enjoy it!

For the spice powder for Chorafali

For the spice powder for Chorafali, take 1 tsp of chilli powder in a small bowl.
Add black salt to it.
Add dry mango powder to it. It adds a chat-pata taste.

Add salt for taste.
Mix well and keep aside. Ensure that the spice powder is smooth and no lumps remain.

For the Chorafali

For the Chorafali, take approx. 3 tbsp of urad dal in a mixer jar.
Blend it to make a fine urad dal flour. This will yield approx. ¼ cup of urad dal flour. Keep aside.
Now put besan in a deep bowl. Traditionally Chorafali is a deep-fried Gujarati snack made from chola dal flour. However since it isn’t easily available, we have used a combination of besan and urad dal flour. These 2 flours will maintain the taste and flavour of this recipe.

Add the prepared urad dal flour. to make homemade chorafali recipe.
Add baking soda. Ensure to not use very old baking soda as baking soda helps Choraphali to puff up.
Add salt to it. Measuring the amount of salt in this recipe will help to attain he precise flavour.
Mix all the ingredients for Homemade Chorafali recipe very well using your fingertips.
Add water. Note that you would require very minimum amount of water – not more than ¼ cup.

Knead into a very stiff dough. The dough should be stiff than a puri dough and should require pressure while rolling.
Place the dough in a big mortar and beat it with the pestle for at least 2 minutes. You need to apply little extra pressure while beating so that the dough smoothens well. Also while doing so, you need to flip the dough after every beat so that dough smoothens uniformly.
Divide the dough of choraphali recipe into 2 equal portions.
Grease a rolling board with a little oil – approx. ½ tsp.
Flatten one portion of the dough in between your palms. Keep the other portion covered with a dish or damp muslin cloth so that it doesn’t dry up.

Place the flattened portion on the greased rolling board.
Roll into a 250 mm. (10”) circle without using flour. Rolling it uniformly is very important at this stage to ensure that the Chorfali deep fries uniformly.
Make long cut along with 4 edges using a sharp knife so as to form a rectangle. Cut into long strips (approx. 16) using the sharp knife.
Heat the oil for deep-frying and add a few Chorafali strips in it at a time. Note that you can heat the oil on a high to medium flame, but deep-fry only at a slow flame.
Deep fry on a slow flame till this Indian Diwali Snack turns light brown in colour from both the sides.

Place them in a deep bowl. Use a bowl and not a dish as we have sprinkle the spice powder and toss them. Also do not place a tissue paper for draining excess oil, else the spice powder will stick to it.
Sprinkle the spice powder on top of fried Chorafali strips.
Toss the Chorafali well but gently.
Cool Chorafali completely before serving. This step is important to enjoy its crispy texture. Serving it immediately after frying will yield a soft snack and not a munchie. Store the extra Chorafali in an air-tight container.
If you like Chorafali recipe, also try other Diwali recipes like Shakarpara and Farsi Puri.

Nankhatai

Aside from Chorafali recipe see our other recipes for Diwali too. Try Nankhatai. See detailed recipe of Nankhatai. For Nankhatai

Ingredients

Main Ingredients For Making The Nankhatai
2 1/2 cups plain flour (maida)
1/8 tsp baking powder
1/8 tsp baking soda
1 1/4 cups vanaspati
1 cup powdered sugar
1/2 cup semolina (rava / sooji)
1 tsp cardamom (elaichi) powder
2 tbsp powdered almonds (badam)
2 tbsp powdered pistachios

For The Garnish
almond slivers

Method
1. To make the nankhatai, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
2. Combine the ghee and powdered sugar in a deep bowl and whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy.
3. Add the plain flour mixture, rava, powdered almonds, powdered pistachios and cardamom powder and mix well to form a soft dough.
4. Divide the dough into 20 equal portions and roll each portion in a 50 mm. (2”) diameter round flat nankhatai.
5. Place the nankhatais on a baking tray at equal distance and garnish each nankhatai with a few almond slivers and press it lightly. Bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes.
6. Allow the nankhatais to cool for 10 to 15 minutes.
7. Serve the nankhatais immediately or store in an air-tight container and use as required.

Mohanthal

Aside from Chorafali recipe see our other recipes for Diwali too. Try Mohanthal. See detailed recipe of Mohanthal. For Mohanthal

Ingredients for Mohanthal
2 cups besan (bengal gram flour)
3 tbsp melted ghee
6 tbsp milk
1 cup melted ghee
1 1/4 cups sugar
2 tsp milk
1 tbsp rose water , optional
1/4 tsp cardamom (elaichi) powder
1/4 tsp saffron (kesar) strands
1/2 tap oil for greasing
1 tbsp pistachio slivers for sprinkling
1 tbsp almond (badam) slivers for sprinkling
Method for Mohanthal
1. To make mohanthal, combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.
2. Combine the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain.
3. Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes.
4. Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.
5. Heat the ghee in a brass vessel on a high flame for 1 minute.
6. Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously.
7. Remove from the flame and keep aside to cool for 15 minutes.
8. Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.
9. Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove the dirt that floats on the sugar mixture and discard it.
10. Lower the flame to slow and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.
11. Add the rose water and mix well. Keep aside.
12. Add the cardamom powder, saffron-water mixture and the prepared sugar syrup to the cooled besan mixture, mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
13. Add the remaining 3 tbsp of milk and mix well, refer handy tip.
14. Grease a 200 mm. (8”) diameter thali with oil and pour the mixture into it and spread it evenly using a flat spatula.
15. Sprinkle the pistachio and almond slivers evenly over the mohanthal and pat it lightly.
16. Keep it aside to cool completely for 1 to 2 hours.
17. Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.

Karanji

Aside from Chorafali recipe see our other recipes for Diwali too. Try Karanji. See detailed recipe of Karanji. For Karanji

Ingredients for the stuffing
1/2 cup grated dry coconut (kopra)
2 tbsp ghee
3/4 cup semolina (rava / sooji)
1 tbsp poppy seeds (khus-khus)
5 tbsp chopped mixed nuts
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder

For the dough
1 1/2 cups plain flour (maida)
1 1/2 tbsp hot ghee
a pinch of salt

Other Ingredients
oil for deep-frying

Method for the stuffing
1. Heat a broad non-stick pan and dry roast the coconut on a medium flame for 1 to 2 minutes. Remove in a bowl and keep aside.
2. In the same broad non-stick pan, heat the ghee, add the rava and sauté on a medium flame for 4 minutes.
3. Add the poppy seeds and dry fruits and sauté on a medium flame for 3 minutes.
4. Add the roasted coconut and sauté on a medium flame for 1 minute.
5. Transfer the mixture into a deep bowl and keep aside to cool for atleast 15 minutes.
6. Add the powdered sugar and cardamom powder and mix well. Keep aside.
For the dough
1. Combine all the ingredients in a deep bowl and mix well using a spoon.
2. Knead into a semi-stiff dough using enough water. Keep aside.
How to proceed
1. Roll a portion of the dough into a 125 mm. (5”) diameter circle without using any flour for rolling.
2. Place approx. 1 tbsp of the stuffing in the centre.
3. Fold it over to make a semi-circle and press the sides well.
4. Take a sharp knife or a cutter and cut the edges to make it even.
5. Heat the oil in a deep non-stick pan and deep-fry a few karanjis at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
6. Cool and store in an air-tight container. Use as required.