Easy Cholafali/Chorafali (gujarati farsan) Recipes

Easy Cholafali/Chorafali (gujarati farsan) Recipes

The ingredients Easy Cholafali/Chorafali (gujarati farsan) Recipes

  1. 240 Gram Flour (besan)
  2. 80 general motors Urad dal Flour
  3. .25 tsp Baking Soda
  4. two tsp Oil for strong frying
  5. to taste Salt
  6. 1/2 cup Water
  7. I tbsp Red Chilli Dust
  8. 1 tsp Black Salt
  9. 2 tsp Mango Dust (aamchur powder)

Step-step making Easy Cholafali/Chorafali (gujarati farsan) Recipes

  1. Boil 1/2 cup water with a pinch of salt and 1 tsp oil within a small pan until lukewarm.

  2. Sift gram flour, urad flour plus baking soda in a bowl and mix well.

  3. Add lukewarm water little by little and blend properly.

  4. Knead very tight dough. Protect it with muslin cloth plus keep it aside for 15 minutes.

  5. Divide the dough into little portions. Grease the clean smooth working area and place 1 portion over it. Add few drops of oil and pound it with pestle. fold it, add few drops of essential oil and pound it again. Do it again this process until it will be pliable and its color becomes lighter.

  6. Place all dough portions within the same bowl and cover up with a muslin cloth to prevent from drying.

  7. Take one little lemon sized portion of money and give it a circular shape. Grease it with small oil, place over the moving board and press it small to flatten it.

  8. Roll it away into very thin roti. Do not use dry flour with regard to dusting. Apply oil on money ball to roll out. Maintain it in plate and cover up with a muslin cloth. Do it again the process for all remaining dough portions.

  9. Take one rolled group, cut into 2-inch wide pieces using knife and then reduce all stripe from the center.

  10. Warmth oil in a kadhai over medium flame. While oil will be getting ready for deep frying, mix black salt, red chilli powder and dry mango natural powder in a small bowl.

  11. When essential oil is medium hot, place 7-8 strips in it and fry until light brown and crispy. It will take few mere seconds to puff up. Remove them by using slotted spoon plus drain excess oil. Transfer them to a plate and spread some masala over it. Crispy cholafali is ready to function. You can store it within airtight container and consume it within a week.

  12. Serve with kadi and fried green chillies.