Chora fari is a regular snack in my home and often I make it with a variety of flours. Often I use only plain flour and chick pea flour to make the chora fari. However, I was having a clear out of my cupboards and found that I have really small amounts of flours which were taking up space as I had bought a fresh batch of flours. So I mixed them all and made chora fari which tasted exceptionally nice. I knew this would work as in Kenya, my mum used to mix quite a few lentils and rice and send them to the mill to convert to the mixture to flour before making the best chora faris.
- 1 cups plain Flour
- 1 cup self raising flour
- ½ cup bisquick pancake mix
- ½ cup khichi flour (This is a ready mix of rice and lentil flours used to make khichi or papad)
- ½ cup rice flour
- ½ cup corn flour
- ½ cup gram flour (chick pea flour or besan)
- 2 tsp chilly powder
- 2 tsp salt
- 1 tsp turmeric powder
- 3 tbls sesame seeds
- 2 tbls of green chillies really crushed like paste.
- 5 tbls oil (I used sunflower oil)
- 1 litre oil for deep frying (I used sunflower oil)
1. Sieve and mix all the flours in a large bowl.
2. Add the turmeric, salt, chili powder, green chilly paste and sesame seeds.
3. Add about 4 tablespoons of oil and make a soft dough using warm water. use the rest to blend the mixture together.
4. Cover the dough for a minimum of 20 minutes.
5. Divide the dough into 6-8 large balls.
6. Roll each dough into a thin chapatti. Don’t worry if your chapatti isn’t too round. I used a large worktop to roll out my chapattis. That way, I was able to make large chapattis. If your chappatis stick – rub some oil on your work top. Using dusting flour is not a good idea as the flour dust then causes the oil to smoke when frying the chora fari.
7. Using a knife or pizza cutter, cut the chapattis into thin strips. You can cut the shapes into diamonds or long strips. As I like my Chora Fari crispy, I pricked the chapattis a bit before frying them.
8. Heat the oil in frying pan and when it is hot fry the Chora Fari until golden brown. The best way is to cook them slowly on medium heat.
9. The Chora Fari tastes great with salsa or sour cream or even with a cup of tea.
10. You can store these Chora Faris in an air tight container for up to a fortnight.
What flours do you use for your chorafaris?
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