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Saturday, 15 October 2011

Cholafali | Spicy mixed flour Snack | Indian Cooking Challenge

Are you as clueless as I was when I first read about this? :-P  There are so many cultures in India. Each have their own style of cooking. Its amazing how every culture comes up with their own food with the same ingredients. Cholafali (choh-laa-fuh-lee) is a Gujarati Snack and made commonly during Diwali.

Manali Shah, you're gonna love this; being Gujju and all.. :-D :-D (By the way, check out her yummy Cheese Corn Toast!)

Gram flour / chickpea flour / besan / kadalai maavu - 1 cup
Urad Dal flour / White lentil flour - 1/2 cup
Yellow Moong Dal flour / Split Mung Bean flour - 1/2 cup
*Rice Flour - 1/4 cup {optional. It ain't there in the recipe. I just put coz I thought it would give the chola fali a crispiness. I wasn't disappointed! :)}
Ghee / Clarified Butter - 1 tablespoon
Cooking Soda / Baking soda - 1/8th teaspoon // a pinch
Salt - as required - 1/2 teaspoon
Oil - 2 tablespoons for the dough + Oil for deep frying
Water - to knead the dough - 1/4 cup
To sprinkle on top of the cholafali~
Black Salt - 1/4 teaspoon {optional}
Red Chili Powder - 1/4 teaspoon
Chaat Masala - 1/4 teaspoon
Or any other spices you want

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

STEP 2: Sieve together all the flours, baking soda (sodium-bi-carbonate), mix well and keep aside.
STEP 3: Heat a pan & dry roast the salt in it for a few minutes. Then add the salt to the flour mixture & mix well.
STEP 4:Add the ghee / clarified butter & mix.
STEP 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.
STEP 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. :-)
STEP 7: Repeat the same with the rest of the dough until you get a nice smooth dough. Keep the dough covered to avoid drying.
STEP 8: HEAT the oil in the pan.
STEP 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.
STEP 10: Cut out long strips from the disks. (Or any shape! :-D)
STEP 11: Deep Fry these in the oil on both sides for about 1minute each. {If you want more crispy, fry longer}
STEP 12: Add the Chaat Masala, Red Chili Powder, Black Salt while the cholafalis are hot. Serve with Mint Chutney or Tomato Ketchup.
Just some different shapes I tried! :)
It turned out to be a pretty good.


  1. whatever it is, looks beautiful!

  2. Kavi! the cholafalis look too tempting! ur pictures are improving everyday! :)

  3. Perfectly puffed up cholafalis Kavi... I have linked to Valli's page now.. Thanks for linking up my page :)
    Krithi's Kitchen
    Event: Serve It - Festival Potluck

  4. Hahha, you mad mad girl! :D :D
    Cholafali looks perfect and the different shapes made me giggle coz I am not used to seeing them that way!

  5. cholafali looks perfect ..puffed up well and looks tempting !!!

  6. we enjoyed munching on these cuties too!

  7. looks delicious and tempting clicks .......

  8. nice! they seem a bit oily though

  9. it can puff up more if u use more baking soda

  10. Cholafalis looks excellent, hey thanks for linking mine,am honoured dear..

  11. Kavi, that's an awesome job ok..looks very well done..:)

  12. Looks extremely tempting and crisp


Thanks for the feedback! :-)

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