Gujarat
Chorafali
Paper thin strips of besan and urad that puff in the oil and get a red masala snowfall.
75 minTime
5 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original169kcal
5 gprotein
3 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the chilli, black salt and chaat masala for the topping and keep aside.
- 2Mix besan, urad flour, baking soda and salt. Dissolve in a little water and knead to a stiff dough with 1 tbsp oil.
- 3Pound the dough with a pestle or rolling pin for 5 minutes, folding often, until it is smooth and pale.
- 4Rest 15 minutes, then roll paper thin and cut into long, thin strips.
- 5Heat the oil in a kadai, no more than half full, to 170°C. Fry a few strips at a time for 30 to 40 seconds, pressing gently, without letting them brown. Stay at the stove.
- 6Drain and sprinkle masala at once. Let the oil recover between batches. Cool and store airtight.
Serve it like this
Pile in a steel tin or a big bowl and serve with tea and other Diwali sweets.
