You know that I live in the US but my taste buds are still Indian, love spicy food and never let go of any chance to eat or make spicy food and enjoy it. I love chorafali which is a Gujarati popular snack which I don't make it at home, but in Gujarat, you can find stalls, shops with big pile of Chorafali, you can get 250, 500 grams and they packed in paper and give its special chutney in plastic bags, which is very spicy and tangy because of spicy chilies and mint in it. Its a favorite Sunday breakfast for the place I am from.
A few years ago, I cracked that recipe and when my parents were visited me, I made this and they absolutely love it. Since then I am making this but never thought about sharing it. But now here it is. You can make it as spicy as you can handle. Its no cook chutney, just add everything in a blender and you are done.
You need coriander, mint, spicy chilies, any snacks made from chickpea flour, You can use sev, ganthia any snack but it has to be made from chickpea flour, add other spices and you are done.
Ingredients :
2 cups full of Coriander leaves (Kothmir)
2 cups full of Mint Leaves
6-7 Green Chilies (I used Serrano Chilies)
1 Small piece of Ginger
1/4 cup Sev or any Chickpea flour snack
Salt as per taste
1/4 cup Yogurt
2 Tbsp. Oil
Method:
Wash and clean coriander and mint leaves and put everything in the blender and make a fine paste.
Because of yogurt, you don't need a water but if you think blender is not handling good, just add a few drops of water. You need thick chutney not runny so be very careful when you add water.
Once everything is nicely blended, take it out in the bowl and enjoy it with crunchy, spicy Chorafali.
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| Google pic to show how it sells in Gujarat |
A few years ago, I cracked that recipe and when my parents were visited me, I made this and they absolutely love it. Since then I am making this but never thought about sharing it. But now here it is. You can make it as spicy as you can handle. Its no cook chutney, just add everything in a blender and you are done.
You need coriander, mint, spicy chilies, any snacks made from chickpea flour, You can use sev, ganthia any snack but it has to be made from chickpea flour, add other spices and you are done.
Ingredients :
2 cups full of Coriander leaves (Kothmir)
2 cups full of Mint Leaves
6-7 Green Chilies (I used Serrano Chilies)
1 Small piece of Ginger
1/4 cup Sev or any Chickpea flour snack
Salt as per taste
1/4 cup Yogurt
2 Tbsp. Oil
Method:
Wash and clean coriander and mint leaves and put everything in the blender and make a fine paste.
Because of yogurt, you don't need a water but if you think blender is not handling good, just add a few drops of water. You need thick chutney not runny so be very careful when you add water.
Once everything is nicely blended, take it out in the bowl and enjoy it with crunchy, spicy Chorafali.
The addition of sev in the chutney while grinding is interesting. I add some roasted gram. Will try your tip next time.
ReplyDeleteI keep making green chutney but never added sev to it. I must try it next time. Loved it.
ReplyDeleteI make this chutney but did not know it's called chorafali. Its absolutely yum. Ny mouths watering just thinking about it. Thanks .
ReplyDeleteDelicious looking chorafali. We usually make the besan and yogurt chutney with it. Green chutney is a versatile condiment that one can enjoy with so many different snacks. Have you tried it with papdi or fulli ganthia?
ReplyDeleteAll time favorite chutney for any snacks or chaats . Never tried adding sev to a chutney. Will try this twist
ReplyDeleteI sometimes add aloo bhujia to my green chutney.. Sev is also a great option.. will try !
ReplyDeletesuch a unique chutney with the use of sev in them. Definitely going to try it out to see the difference.
ReplyDeleteThe best part is its versatility it pairs wonderfully with other dishes too. Hats off to the creator for sharing this delightful recipe.
ReplyDelete