I have missed last two month's
Indian Cooking Challenge, coz July i was in India and in August i wasnt able to make the challenge coz of my health condition, finally everything came to order also this time i dont want miss this incredible crispy cholafali, a wonderful diwali savoury from Gujarati..Since Diwali is around the corner, its quite interesting to try out this crispy beauties for this month's challenge..Srivalli shared two versions of Cholafali, one from
Latha Akka's cholafali and next one is from
Preeti's cholofali..Finally i choosed Lata akka's version,the recipe goes for Mathia flour used for making papads which is quite a hard task for us to get here but she told to replace this flour by a combination of urad dal flour and moongdal flour, i prepared myself the uraddal flour and moongdal flour at home,coz i wasnt able to go to Indian groceries,but those homemade flours suits prefectly for making this crispies..Thanks to Srivalli for choosing this yummy crispy different savoury from Gujarat, quite a new dish for me..
2cups Gram flour
1cup Urad dal flour
1cup Moongdal flour
2tbsp Ghee
1/8tsp Baking soda
Salt
Oil for pounding the dough and rolling
Oil for deepfrying
Chilly powder + black salt as per need to sprinkle
Sieve the flours and baking soda,mix well..heat a pan and roast the salt for few minutes, add it to the flours,add the ghee and mix well..knead as a stiff dough with enough water and keep aside for few minutes..
Divide the dough as small portions and beat the dough with a pestle in a clean surface by adding few drops of oil until the dough turns elastic..roll the dough as thin discs by greasing the disc with oil,dont dust with flour..Cut as long strips and drop gently in hot oil and fry them..these deep fried cholafali have to be puffed and crispy..
Meanwhile mix the black salt and chilly powder in a bowl,sprinkle over the fried cholafali and enjoy..
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