Chorafalli

Instructions

• Take besan into a dish.
• Add urad dal flour, salt and baking soda. Mix well.
• Add oil and mix it very well.
• When the oil is mixed well with flour it looks like coarse rava.
• Add a little water at a time and knead dough.
• Knead the dough for about 8-10 minutes until it is nice and soft.
• You can use oil if you need.
• The consistency of the dough should be neither too stiff nor too soft.
• Coat the dough with a little oil.
• Cover and rest the dough for just about 5 minutes.
• In a bowl take red chili powder and black salt.
• Mix well and spice mix is already.
• Knead the dough once again.
• Divide the dough into equal portions.
• Take one dough ball and make it smooth.
• Roll it into a nice log.
• Divide the log into equal size portions with the help of knife.
• Keep them covered.
• Take one ball and roll it like chapatti.
• If you feel the chapatti is sticking then use a little oil.
• Do not use dry flour while rolling.
• Cut the chapatti into long strips with the help of sharp knife or pizza cutter.
• Keep the strips aside.
• Heat up oil into a pan.
• Drop each chorafalli into hot oil.
• Press chorafalli a little so that it will puff up.
• Fry the chorafalli on medium heat only.
• If you fry chorafalli on too hot oil, these will get brown color too quickly and these won’t be crispy.
• Take the chorafalli out of oil, drain excess oil and transfer them into a dish.
• As soon as you take choralaiis out of oil sprinkle spice mix on them.
• So that spices get absorbed in chorafallis.
• Chorafalli is already.
• It is a good tea time snack. It can be a good travelling snack too.
• These remain good in an airtight container for about a week.