Cholafali:
Ingredients:
2 cups gram flour
2 cups mathia flour (alternately, mix 1 cup each of powdered urad dhal and powdered moong dhal)
2 tablespoons ghee
1/8th of a teaspoon bi-carbonate of soda (cooking soda)
Salt as required (dry roast the salt until warm prior to adding to the flours. Do remember to add lesser salt than required as you will be sprinkling
black salt mix on top)
4 tablespoons oil for pounding the dough and to grease the surface on which you will roll the dough.
Oil for deep frying
For sprinkling on top:
3 teaspoons red chilli powder
3 teaspoons black salt
Method:
Sieve together the flours and soda-bi-carb, to mix well.
Heat the pan in which you will deep fry the cholafalis.
When the pan is warm, drop the salt in it and toss for a few minutes. When the salt has been roasted, add it to the flour mix.
Add the ghee to the flour, mix well.
Add very little water and make stiff dough. The dough should be so stiff that you may feel it crack.
Rest the dough for a few minutes.