Chorafali - Spicy and Crunchy Indian Snack

Ingredients

• 2 cups (240g) besan (chickpea flour) 2 cups (240g) besan (chickpea flour)
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon carom seeds 1/2 teaspoon carom seeds
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• 1/2 teaspoon black salt 1/2 teaspoon black salt
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons oil 2 tablespoons oil
• Water, as needed Water, as needed
• Oil, for deep frying Oil, for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, fennel seeds, black salt, salt, and oil.
2. 2.
   Mix well to combine all the ingredients.
3. 3.
   Gradually add water, a little at a time, and knead the mixture into a firm dough.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Using a sharp knife, cut the rolled dough into thin strips or diamond shapes.
6. 6.
   Heat oil in a deep pan or kadai over medium heat.
7. 7.
   Carefully drop a few strips of dough into the hot oil and fry until they turn golden brown and crispy.
8. 8.
   Remove the fried chorafali using a slotted spoon and drain excess oil on a paper towel.
9. 9.
   Repeat the frying process with the remaining dough strips.
10. 10.
    Allow the chorafali to cool completely before storing in an airtight container.

Treat your ingredients with care...

• Besan (chickpea flour) — Ensure that the besan is fresh and free from lumps for a smooth dough consistency.
• Carom seeds — Lightly roast the carom seeds before adding them to the dough to enhance their flavor.
• Fennel seeds — Crush the fennel seeds slightly to release their aroma and flavor.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is adequately heated before frying the chorafali.
• Adjust the spice level by increasing or decreasing the amount of red chili powder according to your preference.
• Store the chorafali in an airtight container to maintain its crispiness for a longer duration.
• Serve the chorafali with a side of tangy tamarind chutney or mint chutney for an extra burst of flavor.
• Experiment with different shapes and sizes of the chorafali to add visual appeal to your snack platter.

Serving advice

Serve the freshly fried chorafali as a standalone snack or as part of a festive platter. Garnish with finely chopped coriander leaves for a pop of freshness.

Presentation advice

Arrange the golden brown chorafali in a decorative bowl or on a serving tray. Sprinkle a pinch of red chili powder on top for an attractive presentation.