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Cholafali

These spicy mixed flour fingers are a very popular Diwali snack from Gujarat This is a Sanjeev Kapoor exclusive recipe.

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Cholafali
Main Ingredients Chavli Flour, Carom Seeds
Cuisine Gujarati
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Cholafali

  • 1 1/2 cups Chavli Flour
  • 1/2 teaspoon Carom Seeds crushed
  • to taste Salt
  • 2 tablespo to deep fry Oil
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Chaat masala

Method

  1. 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.
  2. Pound the dough well, adding a little oil in between, till it is smooth.
  3. 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.
  4. Drain onto an absorbent paper. Mix red chilli powder and chaat masala powder and sprinkle over the fried strips when still hot.
  5. Cool and store in an airtight tin. They will keep fresh for at least fifteen days.

Nutrition Info

Calories 1166
Carbohydrates 98.1
Protein 43.4
Fat 66.8
Other Fiber Iron- 15.4mg
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