Cholafali is Gujarati festival snack usually prepared during Diwali. This is perfect for munching and anytime snack. It is said that without Cholafali and Fafda, Diwali celebration is incomplete for Gujjus(Gujarati Community). Combination of chickpea flour and urad flour gives awesome tastes. Cholafali is crispy and crunchy bites.
Urad Dal Flour – 1/2 cup
Chickpea Flour – 1 cup
Salt to taste
Red chili powder
Oil – 2 tsp
Pinch of Soda bi carb
pinch of hing(asofoitida)
Oil For frying
Warm water as needed
1. Take chickpea flour and urad flour in a bowl. Add salt, hing, oil and soda bi carb. Mix it very well.
2. Knead a hard dough using warm water. Dough should be very hard.
3. Apply oil over dough and let it rest for 30 minutes or so.
4. Pound dough very well using mortar and pastel or Hammer. Make it smooth. This step is very important. Cholafali will only be puffed like a balloon when the dough is well pounded ( ask your husband to help 🙂 )
5. Divide it into equal parts.
6. Take one ball, roll it out as thin as possible.
7. Cut cholafali into length wise.
8. Heat oil very well in frying pan. Fry Cholafali strips on a high to medium flame.
9. Cholafali should puff like balloon.
10. Sprinkle some black salt(sanchal) and red chili powder.
Your crispy and crunchy Cholafali is ready.