|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)|
- 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.
- Sift gram flour, urad flour and baking soda in large bowl and mix well.
- Add lukewarm water little by little and mix well.
- Knead very stiff dough. Cover it with muslin cloth and keep aside for 10 minutes.
- 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.
- 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.
- 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.
- 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.
- Take one rolled circle, make multiple 2-inch wide strips using knife and then cut all stripe from the center.
- 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.
- 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.
- 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.