How to make Aam Chhunda Cholafalli -
Cholafalli is a popular Gujarati snack which is a part of farsan that they make throughout the year. The tangy taste of aam chunda makes them tastier.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Mango chhunda, Cholafalli atta
Cuisine : Indian
Course : Snacks and Starters
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Aam Chhunda Cholafalli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aam Chhunda Cholafalli Recipe
Mango chhunda 2 tablespoons
Cholafalli atta 1 cup
Gram flour (besan) 1/2 cup
Papad khar 2 teaspoons
Salt to taste
Turmeric powder 1/4 teaspoon
Sugar 1/2 teaspoon
Lemon juice 1 teaspoon
Oil to deep fry
Red chilli powder 1 1/2 teaspoons
Black salt 1 teaspoon
Method
Step 1
Take mango chhunda in a mixing bowl, add cholafalli atta, gram flour, 3tbsps hot water, papad khar, salt, turmeric powder, sugar and lemon juice, mix welland knead into a stiff dough adding more hot water if required. Cover the dough with a damp cloth and let it rest for 15 minutes.
Step 2
Place the dough on a hard base and pound it for 3-4 minutes and rest it again for 10 minutes.
Step 3
Heat sufficient oil in a kadai.
Step 4
Divide the dough into equal portions and roll out into thin rotis. Cutintostrips and then halve each strip.
Step 5
Slide the strips into hot oil and deep-fry, on medium heat,till golden. Drain on absorbent paper.
Step 6
Mix red chilli powder and black salt in a bowl, sprinkle on the cholafalli and toss. Set aside to cool completely. Serve or store in an airtight container.
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