Recipe

Recipe:

1. Prepare the Dough for Cholafali:

• In a mixing bowl, combine 250 grams of gram flour and 50 grams of wheat flour.
• Add 1/4 teaspoon of baking soda and salt to taste.
• Gradually add water, kneading to form a soft and pliable dough. Ensure the dough is not too dry.

2. Rolling and Shaping:

• Let the dough rest for about 10-15 minutes.
• Divide the dough into small balls. Roll each ball into thin, flat discs (rotla).
• Cut the rolled rotla into small diamond or triangular shapes.

3. Frying Cholafali:

• Heat oil in a deep frying pan. Ensure the oil is hot enough (test with a small piece of dough; it should sizzle).
• Fry the cholafali pieces in batches, making sure they don't stick together.
• Fry until they are golden brown and crispy. Drain on paper towels.

4. Prepare the Chutney:

• In a blender, add 2-3 green chilies, a few curry leaves, lemon juice, and ice cubes.
• Add water as needed to achieve the desired consistency and blend until smooth.
• Transfer the mixture to a pan and cook on low heat for 4-5 minutes, adding jaljeera powder and salt to taste. Allow it to cool.

5. Serving:

• Serve the crispy cholafali with the tangy chutney. Enjoy as a snack or appetizer!

Key Points:

• Kneading: Ensure the dough is soft for the best texture.
• Frying: Maintain the right oil temperature to achieve crispiness without burning.
• Chutney: Adjust the spice level based on your preference.

Enjoy making and sharing this delicious Cholafali with chutney!