11/2cupCholi flour(Buy ready cholafali flour if available). Don't have either of this flour, see another recipe below.
½tspcrushed carom seeds(Ajwayan)
½tspred chili powder or to taste
1tspchaat masala or to taste
Salt to taste
Instructions
Mix chavli flour and salt. Add crushed ajwain and mix. Add one-tablespoon oil and just enough water and knead into a stiff dough. Rest it for about ten minutes. Pound the dough well, adding a little oil in between, till it is smooth. Divide the dough into eight equal portions. Roll out each portion as thin as possible. Heat sufficient oil in a kadai. Cut one-inch wide strips of the rolled out dough and deep fry till crisp. Drain onto an absorbent paper. Mix red chilli powder and chaat masala powder and sprinkle over the fried strips when still hot. Cool and store in an airtight tin. They will keep fresh for at least fifteen days.
Another way of making cholafali
Ingredients:
Besan (Chana dal flour) - 1cup
Urad dal flour - 1/2 cup
Oil - 1 teaspoon
Red chilli powder - 1 teaspoon
Cooking soda - a pinch
Normal salt & Black salt to taste
Direction:
Boil 1/4 to 1/3(Do not take more water) cup of water and add oil, salt and soda into it.When water gets warm, knead a dough.Keep aside for 15 minutes. If your dough is still dry, pound with stone motor and twist(stretch) to make it soft and smooth. But do not add aditional water. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips.Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it. Store it in a airtight container.While serving , serve it with green pudina chutney.