Air fryer recipe · Snacks · Dadra and Nagar Haveli and Daman and Diu
Chorafali-Style Crisp Strips
Thin gram and urad flour strips dusted with chilli and black salt, from the Gujarati Diwali tradition kept in Daman, Diu and Silvassa homes. The fried original puffs up; these air-fried strips stay flat and crisp.
- 40 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
- Dadra and Nagar Haveli and Daman and DiuState
Part of the Diwali across India collection
Nutrition per serving
- 145kcal
- 5.8 gprotein
- 20.7 gcarbs
- 4.4 gfat
- 2.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Gram flour (besan)1 cup
- Urad dal flour1/2 cup
- Baking soda (in place of papad khar)a pinch
- Oil1 tbsp + spray
- Red chilli powder1 tsp
- Black salt1/2 tsp
- Salt1/2 tsp
Method
Make the dough
Dissolve the salt and baking soda in 1/3 cup warm water. Mix the besan and urad flour, rub in 1 tbsp oil and add the water slowly to make a stiff dough.
Pound the dough
Pound the dough with a rolling pin or a heavy steel bowl for 3 to 4 minutes, folding it over now and then, until it is smooth and stretchy. This makes it easy to roll very thin.
Roll thin and cut
Roll small balls as thin as you can using a few drops of oil, not flour. Cut each round into strips about 1.5 cm wide and 8 cm long.
Mix the dusting
Mix the chilli powder and black salt in a small bowl. Keep it ready for the hot strips.
Air-fry in batches
Spray the strips lightly with oil and spread them in one layer in the basket. Air-fry at 180°C for 5 min, flipping once, until dry and lightly blistered. Toss the hot strips in the chilli dusting at once so it sticks, then cool before storing.
