Chorafali Recipe (with Step by Step Photos)

This melt in the mouth traditional Gujarati snack tastes like papad or chips and typically enjoyed during the annual Diwali festival. Its sour and spicy seasoning of chilli powder and dry mango powder makes it one of most irresistible snack. Making a perfectly light and fluffy chorafali at home is sometimes challenging but with this recipe you will learn the secret of making it perfectly fluffy every single time you try.

Cholafali Recipe

Preparation Time: 35 minutes
Cooking Time: 15 minutes
Serves: 4 servings
1 cup Gram Flour (besan flour/ chickpea flour)
1/3 cup Urad Flour (split urad dal flour)
1/8 teaspoon Baking Soda
1 tablespoon Oil + for deep frying
Salt to taste
1/4 cup Water
2 teaspoons Red Chilli Powder
1 teaspoons Black Salt
2 teaspoons Dry Mango Powder (aamchur powder)


  1. step-1
    Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until lukewarm or for approx. 1-2 minutes.
  2. step-2
    Sift gram flour, urad flour and baking soda in large bowl and mix well.
  3. step-3
    Add lukewarm water little by little and mix well.
  4. step-4
    Knead very stiff dough. Cover it with muslin cloth and keep aside for 10 minutes.
  5. step-5
    Divide the dough into small portions. Grease the wooden board or clean flat surface and place one portion over it. Add few drops of oil and pound it with pestle; fold it, add few drops of oil and pound it again. You can also put a small portion of dough in thick ziplock bag (or in mortar) and then pound it with the pestle (as shown in the photo). Repeat the process until it is pliable and its color turns lighter.
  6. step-6
    As you can see in the photo, the dough surface looks smooth and its color is lighter. Repeat the above mentioned process for all dough portions. Place all dough portions in the same bowl and cover with a cloth or plate to prevent from drying.
  7. step-7
    Take one small lemon sized portion of dough and give it a round shape. Grease it with little oil, place over the rolling board and press it little to flatten it.
  8. step-8
    Roll it out into very thin circle (thinner than phulka roti). Do not use flour for dusting, grease dough ball with oil to roll out. Rolled thin circle should look semi-transparent. Transfer it to a plate and cover with a plate or muslin cloth. Repeat the process for all remaining dough portions.
  9. step-9
    Take one rolled circle, make multiple 2-inch wide strips using knife and then cut all stripe from the center.
  10. step-10
    Heat oil over medium flame for deep frying. While oil is getting ready for deep frying, mix black salt, red chilli powder and dry mango powder in a small bowl.
  11. step-11
    When oil is medium hot, place 2-3 strips into it and fry until light brown and crispy. It will take few seconds to puff up after adding them in the oil. Remove them by using slotted spoon and drain excess oil. Transfer them to a plate and sprinkle mixed masala (prepared in step-10) over it. Crispy chorafali is now ready for serving. You can store it in airtight container and consume it within 8-10 days.
Tips and Variations:

  • To make chorafali puff, dough should be very stiff.
  • If the dough is not pounded properly, they will not puff up while deep frying.
  • Do not deep fry it on very high flame otherwise it will turn dark brown immediately.
Taste: Crispy and mild spicy
Serving Ideas: Serve this crispy and crunchy snack with deepavali sweets like kaju katli, besan laddu, etc. or with tea as evening snack.

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Oct 18, 2017 by Nishita
Thank u so much for ur recipe...chorafali came out vey well and delicious.

Oct 27, 2016 by P K
The chorafali came out very well! Thanks a lot!

Sep 19, 2016 by Raj Thakkar
Excellent.. I will try your recipe tomorrow itself. Thank you.

Response: Best of luck Raj for the recipe.

Sep 15, 2016 by Asiya
Hello! I will definitely try this recipe out. I love chawlaphali fafde and can't find them where I live, so I m happy to have a recipe. Can u also post the recipe for the green chutney that we get along with these in India? That chutney is thicker and quite different from the normal mint, dhanya n green chilli chutney made in homes. Pls pls pls can you post the recipe for that chutney?

Response: Hello Asiya, there is already a recipe of fafda chutney on this blog, follow this recipe link - fafda chutney.

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Sep 10, 2016 by Indra Sharma
Thank you for sharing this recipe. I have been searching for this recipe for over 20 years.
Many thanks. You have really great recipes. I am now a big fan. keep up the good work.

Response: You are welcome, Indra. I'm glad you found the recipe of chorafali.

Feb 27, 2015 by Monika Budhanie
Really I enjoyed the way you teach with photos.
But sometimes I can't get the option in Hindi.
Please consider my request because sometimes we are not aware of the English the ingredients name.
Thank You.

Response: Hi Monika, we have already translated some recipes in Hindi and the translating process is on going. We will soon translate the all recipes in Hindi.

Dec 18, 2014 by Kavita Verma
Please add the photos so that it will become clear.

Response: Hi Kavita, we will definitely post the photos for each step soon.