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.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mango chhunda, Cholafalli atta

Cuisine : Indian

Course : Snacks and Starters

Aam Chhunda Cholafalli

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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.