First Boil water with a pinch of salt and oil in a small pan until lukewarm.
Take a large bowl.
Sift gram flour, urad flour and baking soda in bowl and mix it well.
Add lukewarm water little by little and mix well.
Knead very stiff dough.
Cover it with muslin cloth and keep aside for 10 minutes.
Divide the dough into small portions.
Grease the wooden board and place one portion over it.
Add few drops of oil and pound it with pestle; fold it, add few drops of oil and pound it again.
Repeat the process until it is pliable and its color turns lighter.
Repeat the above mentioned process for all dough portions.
Keep it covered and aside.
Take one small sized portion of dough and give it a round shape.
Roll it in thin round chapati.
Now using knife make cuts.
I have cut in triangles and strips.
Do it for all remaining Dough.
Mix black salt, red chilli powder and dry mango powder in a small bowl.
Take a pan.
Add oil into it.
Let oil heat up.
Now fry the chorafali until crisp and golden brown.
Sprinkle the masala.
Chorafali is ready to be serve.