Crispy Gujarati ChorafaliVeg

1

In a large mixing bowl, combine the besan, urad dal flour, salt, and baking soda. Add one tablespoon of oil and mix well. Gradually add water in very small amounts to knead a very stiff and firm dough.

2

This is a crucial traditional step. Place the stiff dough on a clean, flat surface and pound it with a heavy rolling pin or mortar for about 5 to 7 minutes. Fold and repeat until the dough changes color slightly and becomes smooth and pliable.

3

Shape the dough into a long log and grease the surface with a few drops of oil. Cover it with a damp cloth and let it rest for at least 30 minutes to ensure the textures are perfectly light and fluffy when fried.

4

Divide the rested dough into small, equal-sized balls. Roll each ball into a very thin, translucent circle (like a thin roti). Using a knife or a pizza cutter, cut the circle into long strips, ensuring you don't cut all the way to the edges if you want them to stay connected in pairs.

5

Heat oil in a deep pan on medium-high heat. Once the oil is hot, carefully drop the strips into the pan. They should puff up instantly. Fry for just a few seconds on each side until they turn a light golden color and become crisp. Drain on paper towels.

6

While the Chorafali are still warm, mix the black salt, red chili powder, and amchur powder in a small bowl. Sprinkle this masala generously over the hot strips. Toss gently to coat evenly and serve once cooled.