CHORA FALI

                                                      CHORA FALI  

                                       (Yield: 14-15 Chora Fali Poori)

Chora Fali is a very festive snack, prepared during the Diwali. Chora Fali is a crispy savory snack; goes best with besan kadhi chutney, mint raita and even with Masala Chai/Tea.         

INGREDIENTS:

·      1 cup Besan Flour/Bengal Gram Flour

·      1/3 cup Chora Flour/Cowpeas Flour (also known as Black Eyed Peas Flour)

·      1/3 cup Urad Flour (also known as Black Matpe Beans Flour)

·      ¾ tsp. Salt or as per taste

·      ¼ tsp. + 2 pinches of Baking Soda (Traditionally Papad Khar is added in the recipe but I used Arm and Hammer Baking Soda and result was amazing)

·      1/8 tsp. Turmeric Powder (OPTIONAL) I used it.

·      ¼ tsp. Kashmiri Red Chili Powder (OPTIONAL) I used it.

·      2 T Oil

·      Luke Warm water as needed to make tough dough

·      1-teaspoon oil to rub on dough balls.

·      1-2 teaspoons urad flour to dust/coat dough balls.

·      Oil for deep frying

·      Mixture of 2 tsp. Kashmiri Red Chili Powder and 1 tsp. Black Salt (Use Chat Masala if you do not have black salt), to sprinkle on hot fried chora fali

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LET’S FRY:

In a bowl combine all three flours and mix well. Keep aside.

In a separate small bowl combine salt, baking soda, turmeric powder, Kashmiri red chili powder and oil and 3 tablespoon warm water and whisk to form emulsion type liquid.

Add oil water mixture into the flour and mix.

Add extra water as needed to make tough dough. At this point dough might be dry but after pounding it dough will turn smooth like play dough.

Now place dough in tough zip lock bag (may be double the bag if necessary) and pound dough with KITCHEN HAMMER (Do not use metal tool box hammer else you will crack floor or kitchen counter) until smooth play dough consistency dough forms.

Once dough turns smooth roll it into a big cylinder/pipe and with knife cut it into 15 equal parts.

Sprinkle some oil and roll all balls.

Sprinkle some dry urad flour and coat all balls with flour to avoid sticking with each other and keep them covered with lid in bowl for 15-20 minutes.

Rub 1 to 2 drops of oil on rolling surface and roll each dough ball into a THIN poori.

Keep it covered to avoid getting it dry. Keep plastic wrap/sheet between each poori to avoid sticking with each other while you finish rolling rest of all dough balls.

Meanwhile heat enough oil in dip pan on medium heat.

DO NOT CUT POORI COMPLETELY INTO STRIPS.

Cut poori with pizza cutter or knife into ¾” wide strips LEAVING BOTH EDGE OF THE POORI INTACT for easy flipping/frying of chora fali.

Once oil is hot place cut poori in hot oil and flip within 5-6 seconds and fry other side for 5-6 seconds only or until light golden brown in color.

Sprinkle mixture of Kashmiri red chili powder and black salt on hot fried chora fali as soon as you take it out from the fryer.

Repeat with rest of all chora fali balls.

Snap chora fali poori with both hands to separate strips of chora fali.

Store in an airtight container, it should stay good for 1 to 2 weeks.

Enjoy…

Hope you will enjoy making this snack for this Diwali.

VARIATION:

Instead of mixing 3 separate flours, use store bought chrafali flour.Click on the link below to like my "RASOI" Page.
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