Cholafali

I simply love ‘Cholafali’!!! May be more ‘coz my mum is an expert in making these ‘Diwali-Special’ munchies :) She makes it in whole-sale quantity n I remember, I used to resist a lot while serving them to guests :P I miss her cholafalis this time :(

A few days back, she told me that she bough flours n all for it! I asked whether she was to make in advance… N she instantly replied, she had to parcel it for my 1-year old nephew… As he recently started eating everything, n she wanted him to taste her speciality :) I simply loved it… My brother n sister-in-law too got to have it this Diwali, n I missed! She would have sent some to me as well, by food-items are not allowed in courier here :( Bad luck… Anyways, I bothered her for the recipe n here I’m… Made these beautiful looking puffed cholafalis at home!

I have always seen my dad helping mum to pound a dough, n hubby was working from home… So why not??!!! I took an advantage of making it when he’s available for this tedious task ;)

INGREDIENTS:

1 cup Urad Dal Flour
1 cup Besan
3/4 cup Water
1/2 tsp Salt
Oil, to deep-fry

Spice-Mix–

1 tsp Red Chilly Powder + 1 tsp Black Salt

STEPS TO FOLLOW:

1. Take water and salt in a pan and bring it to boil.
2. Cool them down a little before using for dough.
3. Mix urad dal flour and besan with a pinch of salt in a big bowl.
4. Knead a hard dough by adding water gradually as required.
5. You need to pound this dough well to make it soft n easy for rolling out. This very important step takes around half hour!!!
6. Divide the dough in 15 equal portions.
7. Roll them out to make a roti of 6-7″ in diameter and cut them vertically, keeping their edges intact.
8. Deep-fry them in hot oil until golden brown in color. They will puff up immediately after sliding in kadai.
9. Sprinkle a spice mix over it lightly after taking them out on kitchen tissues.
10. And yummy cholafali is ready to serve!

SJ’s NOTE:

• Take care while adding salt in dough, as we are using black salt in spice mix for taste!
• Proportions of flours varies for everyone, this is how my mum makes it :)