top of page
  • Writer's pictureKomal Soni



  • 2 cups gram flour

  • 1 cup urad flour

  • 1/4 teaspoon soda bi carb

  • Salt to taste

  • Water as required

  • Oil for frying

  • 4 tablespoons red chili powder + 1.5 tablespoons black salt


  • In a big deep bowl, mix gram flour, urad flour, salt, and soda bicarb. Knead the dough by slowly adding water to it. Make a stiff dough with hard consistency like that of Bhakri dough.

  • Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as 'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it, and repeat the steps for about 5-6 minutes until dough becomes smooth.

  • Now take the same dough, and stretch from both the sides, pull it off both the sides like the way we pull elastic.

  • Please repeat this step for 3-4 minutes until the dough becomes soft and it lightens its color.

  • Make equal portions of the dough balls and on a rolling pin roll out very thin chapatis.

  • With the help of knife, make 3 cuts in the center as shown in pic.

  • Heat the oil in a kadhai.

  • Deep fry the chorafaris on both sides in hot oil on medium flame till they are crispy and take them out in a paper towel.

  • Sprinkle the mix of red chilli powder and black salt while chorafalis are hot so that the masala coats properly.

  • Chorafaris are ready to be served.

20 views0 comments

Recent Posts

See All


Post: Blog2 Post
bottom of page