Gujarati Choraphali Recipe | How To Make Choraphali

Choraphali-  crispy puffy fried snack made with gram flour and urad daal flour

Choraphali/ choraphali is a very popular snack from Gujarat which is specially made on Diwali. it is made either with readily available choraphali flour or with a mix of besan/ gramflour or urad daal flour. Recipe is quite simple and easy to follow ,you just have to mash or beat the dough to make crispy puffy cholaphali’s.

Choraphali is very crisp thin fried snack taste almost like papad. a medium stiff dough of besan and urad daal atta/flour is made and then beaten or crushed with a heavy pestle or belen/rolling pin  then it is rolled into thin chapatis. The rolled chapati is cut into strips or just cut from the center and leave the edges joint. then deep fry the strips in medium hot oil.

After frying store in an airtight jar. While serving a spice mix made with red chili powder,mango powder and black salt is sprinkled over the cholaphali’s.

Cholaphali  is served with tea or with Carrot sambharo and a special chutney- Rajkot chutney

Looking for some more snacks for Diwali then do try-

• Easy Pista Barfi
• Khasta Moong Daal Kachori
• Papdi Gathiya
• Hara Bhara Kabab
• Aloo Bhujiya sev
• Achari Paneer Tikka
• Punjabi Masala Mathri

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4 from 1 vote

Gujarati Choraphali Recipe

Choraphali-  crisy puffy fried snack made with gramflour and urad daal flour

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast, Festive Recipe, snacks/starters, Travel Food

Cuisine: Gujarati Cuisine

Keyword: choraphali

Servings: 8 person

Author: Anjana Chaturvedi

Ingredients

• 100 gms Gram flour / Besan
• 50 gms Black lentil / Urad daal flour
• 2 tsp Cooking Oil
• Salt to taste
• 3/4 tsp Baking Soda
• 1/2 tsp Red chili powder
• 1/2 tsp Mango Powder / Amchoor Powder
• 1/4 tsp Black Salt / Kala Namak
• Enough Cooking Oil to deep fry

Instructions

• In a big wide plate add gram flour,urad daal flour,salt and baking soda and mix and then sieve twice so every thing get mixed well.
• Add luke warm water and make a medium stiff dough .
• Cover with a lid and rest the dough for 20 minutes.
• Now using a belan or a heavy pestle beat the dough for around 10 minutes
• You can add 1 tsp oil if it sticks to the belan.(I wrapped the dough in a zip lock bag and then crushed it with the pestle.
• Then make equal size balls from the dough and keep aside.
• Take a dough ball and roll to make a thin chapati.
• cut the chapati into thin strips and repeat the process with all the balls.
• Heat enough oil in a wide deep pan.
• Now add few choraphali strips in the pan and deep fry on medium heat.
• when you add the strips in the oil ,gently press them with the spatula,it helps to puff nicely.
• Turn sides snad fry it golden in colour,dont give a dark colour.
• Drain on a paper napkin when done.
• Let it cool down completely then store in an airtight jar.
• Mix black salt, red chili powder and mango powder in a bowl and sprinkle this spice mix over the choraphali just before serving

Notes

NOTE-

Don't add spice mix on all the choraphalis you have fried ,else the salt can make them soggy.Just sprinkle before serving.