Cholafali
Veg
Vegan
Thin, crispy, puffed strips of chickpea flour (besan) and black pepper dough, deep-fried until airy and crackling — seasoned immediately after frying with red chilli powder and chaat masala while still hot. A beloved Kutchi and Gujarati festive snack made in large batches for Diwali, cholafali's addictive combination of crunch and spice makes it impossible to eat just one.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Best for
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1 cup | urad dal flour |
| 1 cup | rice flour |
| 1 teaspoon | black pepper powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | baking soda |
| 1 | salt to taste |
| 2 tablespoons | oil |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 In a large mixing bowl, combine gram flour, urad dal flour, and rice flour.
- 2 Add black pepper powder, red chili powder, carom seeds, baking soda, and salt to the flour mixture.
- 3 Mix in 2 tablespoons of oil and gradually add water to form a soft dough.
- 4 Knead the dough well for about 5-7 minutes until smooth and pliable.
- 5 Divide the dough into small portions and roll each into a thin sheet using a rolling pin.
- 6 Cut the rolled dough into strips or desired shapes using a knife or cutter.
- 7 Heat oil in a deep frying pan over medium heat.
- 8 Once the oil is hot, carefully drop the cut dough pieces into the oil.
- 9 Fry until they puff up and turn golden brown, then remove and drain on paper towels.
- 10 Serve hot with a sprinkle of additional black pepper or chaat masala if desired.
Tips
Ensure the oil is hot enough before frying to get crispy cholafali.