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Cholafali

Jul 19, 2012         one comment.

Cholafali (read: cho-laa-fuh-lee) is a popular Gujarati snack often prepared during the festival of Diwali. These are spicy mixed flour fingers deep fried in oil. Simple ingredients, some times on hand, and loads of patience with the dough gives you this excellent snack which can be as versatile as you can make it. Today’s recipe is basic enough for people not familiar with this.

CHOLAFALI RECIPE

(Print this Recipe)

Prep Time: 30 minutes
Fry Time: 3-4 minutes

Ingredients
1 cup – Besan (chickpea flour)
1/2 cup – Urad Dal flour / split black gram flour
1/2 cup – Moong Dal flour / Split Mung Bean flour
1/4 cup – Rice Flour {optional}
1 tbsp – Ghee / Clarified Butter
1/8 tsp – Cooking Soda / Baking soda
1/4 tsp – Salt (as required)
2 tbsp Oil for the dough
Oil for deep frying
1/4 cup – Water (to knead the dough)
Garnish ~
1/4 tsp – Black Salt {optional}
1/4 tsp – Red Chili Powder
1/4 tsp – Chaat Masala
Or any other spices you want

Method
1. If you don’t have the flours, dry roast the grams & grind them to a fine powder.


2. Sieve together all the flours, baking soda (sodium-bi-carbonate), mix well and keep aside.


3. Dry roast the salt in it for a few minutes. Then add the salt to the flour mixture & mix well.


4. Add the ghee / clarified butter & mix.


5. Add warm water to the flour little by little to get a crumby dough. Using your hands, bring together the flour to get a stiff dough.


6. On a flat surface, add 1 teaspoon oil & half of the dough. Giving perpendicular pressure, knead the dough. Use the fold-beat-grease method. Just keep giving pressure until the dough turns light yellow and really soft.


7: Repeat the same with the rest of the dough until you get a nice smooth dough. Keep the dough covered to avoid drying.
8: HEAT the oil in the pan.
9: Taking small balls of the dough onto the flat surface, roll it out into a flat/thin disk.
* I found that the thinner I roll the dough, the more these puff up.


10. Cut out long strips from the disks. (Or any shape you fancy)


11. Deep Fry these in the oil on both sides for about 1 minute each. {If you want more crispy, fry longer}


12: Add the Chaat Masala, Red Chili Powder, Black Salt while the cholafalis are hot. Serve with Mint Chutney or Tomato Ketchup.





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