Cholafali or Chorafali

Chorafali is specialty of Gujarat made during Diwali. Ladies of Village get together and make many spcial Diwali snacks. I just love Diwali festival since it brings lot of happiness. I call it Gluten free and vegan perfect snack. Well, gluten can be hiding in many ingredients but this snack is prepared from lentil flour so I put in gluten free category but you always have to make sure on your side. Ready Chorafali flour is available these days at most Indian grocers specially during Diwali and urad atta is available through out year.

Prep Time
30 mins
Cook Time
15 mins
Chorafali is made during diwali and I love crispy crunchy bite of this chorafali. If you like this recipe, you will also like Mathiya or Mathia.
Recipe Creator: Bhavna
  • 11/2 cup Choli flour (Buy ready cholafali flour if available). Don't have either of this flour, see another recipe below.
  • 1/2 tsp crushed carom seeds (Ajwayan)
  • 1/2 tsp red chili powder or to taste
  • 1 tsp chaat masala or to taste
  • Salt to taste
  1. Mix chavli flour and salt. Add crushed ajwain and mix. Add one-tablespoon oil and just enough water and knead into a stiff dough. Rest it for about ten minutes. Pound the dough well, adding a little oil in between, till it is smooth. Divide the dough into eight equal portions. Roll out each portion as thin as possible. Heat sufficient oil in a kadai. Cut one-inch wide strips of the rolled out dough and deep fry till crisp. Drain onto an absorbent paper. Mix red chilli powder and chaat masala powder and sprinkle over the fried strips when still hot. Cool and store in an airtight tin. They will keep fresh for at least fifteen days.
Another way of making cholafali
    1. Besan (Chana dal flour) - 1cup
    2. Urad dal flour - 1/2 cup
    3. Oil - 1 teaspoon
    4. Red chilli powder - 1 teaspoon
    5. Cooking soda - a pinch
    6. Normal salt & Black salt to taste
    1. Boil 1/4 to 1/3(Do not take more water) cup of water and add oil, salt and soda into it.When water gets warm, knead a dough.Keep aside for 15 minutes. If your dough is still dry, pound with stone motor and twist(stretch) to make it soft and smooth. But do not add aditional water. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips.Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it. Store it in a airtight container.While serving , serve it with green pudina chutney.