Gujarat's most beloved festival snack — light, airy, impossibly crispy Chorafali handmade in Charotar. No preservatives. Ships pan India in airtight packaging.
Chorafali is a traditional Gujarati fried snack made from besan (chickpea flour) and urad dal flour, seasoned with black pepper and papad khar. The dough is rolled paper-thin, cut into strips, and fried in very hot oil — causing each strip to puff, blister, and turn golden. The result is an extraordinarily light, hollow snack that shatters beautifully and dissolves on the tongue.
Chorafali is the definitive Diwali snack in Gujarat. It's packed into gift boxes, served to guests on festival platters, and eaten in quantities that would surprise anyone unfamiliar with how addictive it is.
Chorafali is the star of any Diwali farsan gift box. Its long shelf life (2–3 months), festive appearance, and universal appeal make it the ideal gifting snack. Pair with Mathiya and a Papad variety for a complete Diwali farsan set. For bulk gifting orders (10kg+), contact us on WhatsApp for custom packaging options.
Chorafali is often compared to Fafda (both besan-based), but they're quite different. Fafda is thicker, denser, and doesn't puff during frying. Chorafali uses urad dal flour alongside besan and puffs dramatically due to papad khar — making it lighter and airier. It's also completely distinct from Mathiya, which is urad dal only and much denser in texture.
Store in an airtight container at room temperature. Keep away from moisture — even brief humidity exposure will soften the texture. Do not refrigerate. Once opened, consume within 3–4 weeks. Do not stack heavy items on top of the container — Chorafali is fragile.
Want the full story? Read: What is Chorafali? Gujarat's Festive Crispy Snack Explained →