Cholafali

For this month's ICC, Srivalli selected a savory Gujarati snack. The recipe is from Lataji of Flavours and Tastes blog. My daughter and Hubby liked it very much. I reduced the quantity of red chilly powder so that Sruti could relish it. Mine didn't puff so much but it tasted great. May be, I should roll it thinner. Next time I will try to get it right. Thanks Valli for introducing a new snack from Gujarath.

Ingredients:

Gram Flour / Besan-2cups

Urad dhal Flour-1cup

Moong Dhal-1cup

Ghee-2tbs

Baking Soda-1/8tsp

Salt-1/2tsp

Oil-4tbs for pounding

Oil-for deep fry

Black Salt-3tsp

Red Chilly Powder-3tsp

Procedure:

1. Roast moong dhal and grind it into a fine flour.

2. Sieve it along with other flours and baking soda.

3. Roast salt and add it to the flour. Add ghee and mix well.

4. Add water ( I used little less than 1 cup of water) and prepare a stiff dough. Add water little by little. If water content increases the cholafali will absorb more oil and become soggy.

5. Divide dough into small portions.

6. Add a little oil and punch it down with a pestle. This can be done inside a mortar but I did it on the counter top.

7. Punch it until it becomes soft and smooth. Do not add too much oil. Again, it will make the cholafali soggy with oil.

8. After finishing the punching, divide the dough into small lemon sized portions. Keep them covered.

9. Apply oil on the counter and the rolling pin. Roll out the ball into a thin circle.

10. Cut it into small rectangles.

11. Repeat with 4 more balls.

12. Deep fry in oil until golden brown in two batches.

13. Mix black salt and red chilly powder. When the cholafali comes out of oil onto the tray, sprinkle the salt mixture on top while still hot.

14. After finishing with the prepared rectangles, go for the other batch. Likewise finish all the dough balls.

15. Keep in an airtight container after cool.

16. Serve it as a snack along with a cup of hot coffee or tea.