Recipe

Instructions:
Preparation of Cholafali Dough:
Take Split Black Gram Flour and Sieve it.
Take Gram Flour and Sieve it.
Add Salt, Turmeric Powder, Asafoetida, and a pinch of Baking Soda. Mix them properly. 
Now, add water gradually as needed. Add water using a spoon.
The dough should be hard. Mix them properly.
Knead and Beat the Dough:
Sit down on the floor and mix the flour.
Rub some oil on your hands and start rubbing the dough.
Use a Silbatta stone to beat the dough.
Keep beating the dough until it becomes soft.
Spread the dough, bind it again, and beat for a few minutes.
Take the dough on the kitchen platform and make a big roll.
Mix the flour properly to avoid cracks.
Cut the dough into evenly small pieces to make medium-sized luvas.
Put the luvas inside a pot. Add some Oil and spread it overall. 
Cover and let it rest for a while.
Prepare Rotla:
Sprinkle some all-purpose flour on the luvas and weave them into thin circle shapes.
Place the Rotlas on Ecobake paper.
Dry them on one side, then flip and dry for a few minutes.
Preparation of Masala:
Take a bowl, add Black Salt, Salt, Kashmiri Red Chilli Powder, and Jaljeera Powder (Cumin Spiced Lemonade). Mix them properly.
Layering and Frying Cholafali:
Put 2 Rotlas together, cut into big strips, and make a cut from the center for even strips. Separate the strips.
Heat oil in a big pan.
Fry the Cholafali in batches, stirring occasionally, until golden brown, and for 1-2 min.
Sprinkle the masala on the fried Cholafali.
Preparation of Chutney:
In a bowl, take gram flour and half a cup of water and mix them properly to make a khiru.
In a mixture jar, take Coriander Leaves, Mint Leaves, Green Chillies, Ginger, Turmeric powder, black salt, salt as per the taste, and Lemon Juice, and add some water. Mix them properly. Blend into a paste.
Mix this paste into a gram flour mixture.
Add water and Jaljeera Powder (Cumin Spiced Lemonade). Mix them properly.
Cook Chutney:
Cook the mixture over medium heat until it reaches the desired consistency.
Serve:
Once the chutney is ready, serve it with the Cholafali on plates and bowls.
Tips:
To avoid lumps, mix the flour thoroughly.
Keep an eye on the oil temperature while frying to prevent burning.
Adjust the seasoning according to taste preference.
Cautions:
Be careful while handling hot oil to avoid burns.
Use caution when frying to prevent splattering.