Gujarati Cholafali/Chorafali

Name: How to cook Gujarati Cholafali/Chorafali - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 400-500 gms.
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Gujarati Cholafali/Chorafali

A traditional & popular Gujarati Snacks & Savoury dish item, most mandatorily prepared during the Diwali Festival time, in almost all the households in the state- I’ve been fortunate enough to learn this & quite a few other extremely delectable & popular traditional dishes of the land- From my the then House Help Shanta Ben, not sure how’s she keeping now but I surely owe my heartfelt gratitude & much humbled to her for being my side all along almost my entire duration of life’s journey & stay in Vadodara-Gujarat- I still do hold my own house therein & that’s the main & pivotal reason to visit the state & city despite I left the city for about 10 yrs time almost, being placed herein Bangalore professionally- I owe enormously too many things to the city of Vadodara, Ahmedabad & Surat & evidently my affinity for these places just have never reduced a bit despite being detached to the land physically even for such long…!!!

Ingredient

Food ration :

400-500 gms.

Cooking time :

15-20 mins. Pre

1 Cup

Besan

1/3 Cup

Urad Dal Flour

1/2 tsp

Salt

1/2-3/4 tsp

Baking Soda/Papad Khar

1.5 tbsps

Cooking Oil: To apply on & coat the dough well with it, to remain moist enough

1/2 tbsp

Black Salt

1/2 tbsp

Red Chilli Powder

Cooking instructions

* Step 1

Add in a large mixing bowl: Aforementioned all the ingredients for the dough except the water- Mix everything well together until nicely combined & it reaches the wet sand like texture- Add in the water gradually to knead it to a firm dough, knead well, apply some more oil- Cover it for about 20-30 mins time

* Step 2

In the interim: Prepare the Cholafali Masala Mixture: For that, add in a small mixing bowl- The aforesaid measured quantity of black salt and red chilli powder, mix well- Set Aside for its later use- Getting back to the Cholafali Dough, post its resting time given

* Step 3

Now, grease your work surface or kitchen platform with some more oil- Uncover the dough & placing it on the greased surface- It needs to be continuously pounded with the back of the rolling pin or muddler or similar to turn absolutely smooth & supple dough texture- This step is VVI & it’d take upto 8-10 mins time to turn out to be completely into a smooth and pliable texture

* Step 4

Divide the entire dough into 3-4 sections by rolling each one out into an elongated cylindrical shape and then, dividing each one of that out into small lemon sized portions (as that of the Puri), further ahead- Roll out now, each one of them into as thin as possible into round Puri shapes (Cover the rest of the balls to avoid drying out), dust the work surface with some rice flour before starting to roll out

* Step 5

With a sharp pointed knife 🔪 Cut out each of the Puri- leaving the header & bottom edges into thin strips- I’ve tried showing herein, as many various shapes are given to it (Refer to the pics given)- Heat up a pan/wok/kadhai over medium-high flame: Start frying the Cholafali in several batches until nicely pinkish in colour- It takes about less than a minute or so to be well fried

* Step 6

Strain them out nicely & place them in the colander dish or kitchen towel to soak/absorb its excess oil- Once that’s done transfer them into the serving plate/dish, sprinkle the prepared Masala for the same & enjoy with your favourite hot cuppa…☕️