Multigrain Chorafari (Multigrain crispy snack)


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. P1200557

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.P1200563

What flours do you use for your chorafaris?

  • Susan P. Cooper

    Hi Mina, the Bisquick caught my eye of course. Something we all definitely recognize here in America. Lol. I hadn’t heard of these before but they sound great. After you rolled them out and cut them you don’t have any problem with them sticking to the surface?

    • Susan – If the dough is of the right consistancy – it should be fine. But people can rub a bit of oil to the surface if the dough sticks when rolling. Using dusting flour is not a good idea as it tends to make the oil smoky.

    • MinaJoshi5409

      Susan – If the dough is of the right consistancy – it should be fine. But people can rub a bit of oil to the surface if the dough sticks when rolling. Using dusting flour is not a good idea as it tends to make the oil smoky.

  • Shobha

    I love these munchies at tea time.. and muti-grain ones are even better..

  • These look so delicious perfect with masala chai.I think I need to visit you soon to taste them.

    • MinaJoshi5409

      You are welcome anytime. We can make these together.

  • Mayuri Patel

    memories… my mum use to make these very often. What do you think I could use instead of the bisquick pancake mix? Are you originally from Kenya?

    • MinaJoshi5409

      Mayuri – you can always leave out the Bisquick. use up any of the lentil flours taking up space in your cupboard,

  • I’ve never heard of chora fari, but they look like a great snack.

  • Phoenicia

    Chora fari would taste delicious with a dip of some kind – sour cream and chive or perhaps a sweet chilli sauce to give it a kick. Either way it looks tasty!

  • Tim

    Never get tired of snacks like this and these ones are even healthy…bring on the munchies 🙂

  • Jacqueline Gum

    I am always amazed at the new and different recipes you post! These Multigrain Chorafari chips are right up my alley!

  • Those look delicious and pretty straight forward to make.

  • I’ve never heard of a chorafari. These look fun. Thanks for the share!

  • I’ve never had chorafari before but these sure look good. I can see why they would make a great snack, no doubt much healthier than potato chips. I liked the reference to your mom – gave us a little insight into you.

    • MinaJoshi5409

      Lenie – Thank you for your comment. The chorafaris are very moreish and they get eaten so quickly when I take a batch to the Office.

  • Bisquick? I didn’t know that was still on the market. At first I thought this looked too difficult but I may try it now ,I remember Bisquick being pretty user friendly.

    • MinaJoshi5409

      Bisquick is something I buy regularly as my son loves the pancakes made with Bisquick. As I mentioned in my Post – this was one way of using up all the little pkts of flour taking up space. I have often added out of date bisquick to pakora mixes too and they have turned out nice and fluffy!!

  • Rose M Griffith

    Another recipe that looks good, Mina. I am currently experimenting with alternatives to wheat flours. It’s a challenge to come up with the right mix, but I’m determined to figure it out. You always give me good ideas!

  • William Rusho

    That does look very tasty. I will confess, I never never, have used any oil in anything. I might want to try and start with this sometime, see how good I am at it. Thank you for sharing.

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