Chorafali

Chorafali is another type of Gujarati farsan which is typically made during the festivities especially Diwali. They are crispy and spiced with a sprinkling of masala. Here's how to make it.

Ingredients:

1 cup Bengal gram flour/Besan - 120g

1/4 cup Urad flour/Matpe bean flour/Papad flour - 40g

1/4 cup water

1/4 tsp salt

1/2 tsp papad khar/sodium bicarbonate

Oil for frying Masala 1 tsp red chilli powder

1/8 tsp salt or to taste

Method

In a bowl mix together the bengal gram flour and urad flour. In a pan add the water, salt and papad khar. Gently heat this mixture and the salt and papad khar should dissolve in the water.

Once the water has heated turn the heat off and allow the water to cool. Once cool add the water into the bengal gram and urad flour mixture and mix with the help of a spoon.

Now using your hands knead the mixture into a hard dough. Urad flour can become very sticky therefore minimal water is used. As the dough is hard we will need to make it soft and smooth.

To do this we will use the help of a pestle or a metal hammer/meat tenderiser. Pound and flatten the dough, fold and repeat until you achieve a soft smooth dough. If you feel the dough is too dry apply a little cold water to your hands and massage this into the dough. Stretching the dough will also help make the dough smooth and soft.

Once the dough is smooth you want to tuck the dough in like you would with bread dough to get a smooth surface without cracks. Apply a little oil to your hands to help, then roll this out into a long log. With a knife or piece of string, cut the log into pieces and flatten the pieces with the palm of your hands. Apply a little oil to these flattened pieces and keep them covered with a damp cloth or plate so they don't dry out as urad flour is prone to drying.

Taking one piece at a time roll these out into circles 1mm in thickness. Roll these on a rolling board covered with a piece of cling film which will aid in rolling them out. Once rolled leave these to dry for around 20 to 30 minutes.

While the circles are drying prepare the masala by mixing together red chilli powder and salt. Traditionally black salt is used however I do not like the taste so I have omitted it. Once the circles have dried cut them in half with the use of a knife and make slits in the centre as pictured. You can also keep the circles whole and make slits inbetween or cut into strips.

Fry these on a medium heat until lightly golden. These do not take long to fry, around 30 seconds.

Once fried place on some kitchen towel to absorb the excess oil and while these are still hot sprinkle on the masala so they stick to the Chorafalis. Allow these to cool and store in an air tight container or bag to keep them crispy. These Chorafalis are delicate so handle with care.

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