When Srivalli announced the recipe for Indian Cooking Challenge for September, I was more or less sure I wouldn't make it as it involved deep frying. And we were consciously trying to avoid high calorie foods at home. But in the last minute, I gave in to the temptation of this challenge and here I am composing the post :) So much for being on the diet!! I must agree that these challenges are addictive and so are these Cholafalis! 


Srivalli gave us an option of choosing Lataji's version of Cholafali or Preeti's version of Cholafali. I used the ingredients from Preeti's version but followed the method from Lataji! 


Chorafali


Ingredients - 


Besan / Gram Flour / Senagapindi  1 cup
Urad dal flour / Minapa pindi  1/2 cup

Ghee / Clarified Butter 2 tsp
Oil  1 Tbsp 
Red chilli powder 1/4 tsp (or more as per taste) 

Baking soda a pinch
Salt to taste 

Oil for deep frying
For Garnish - Red Chilli Powder and Black salt to taste


Chorafali


Method Of Preparation - 


Sieve the flours and baking soda and mix in salt and red chilli powder.


Rub in the ghee into the flour until it resembles bread crumbs.


Slowly pour the warm water while mixing the flours to make a stiff dough.


Keep the dough aside for 10-15 min. I didn't put it aside for more than 5 min but I am sure it didn't make any difference.


Take small portions of the dough in a decent sized mortar-pestle and pound it after spraying few drops of oil.  Repeat the process of spraying oil and pounding until the dough looks lighter in color and slightly elastic. This process is supposed to make sure that they all puff up well.


Repeat for the rest of the dough. Keep the dough covered lest it should dry up.


Chorafali


Pinch a big marble sized dough and spray oil on the rolling surface and roll out thin discs. 


They are supposed to be so thin that they might appear to be transparent. Cut the discs into 1/2 inch wide strips and keep them covered. Continue making the discs and cutting them into strips for the remaining dough.


Meanwhile heat the oil in a wok/kadai.


Gently slide the strips of dough into the medium hot oil and fry until they puff out and are crisp. Remove them onto paper towels and continue until all the strips are fried.


Note - Even the ones which didn't puff out perfectly were also crisp and same in taste. I somehow preferred the non puffed ones better 


While they are still hot out of the oil, sprinkle some red chilli powder and black salt on them.


Upon cooling, store them in air tight containers. The ones I made disappeared the next day itself!


Preparation Time 1 hr
Makes about 15 (3 inch discs) so about 45 strips of approx 3 inches
Posted by Harini on Saturday, October 15, 2011

7 comments

  1. Beautifully puffed up.. lovely clicks too..
    Krithi's Kitchen
    Event: Serve It - Festival Potluck

     
  2. Mélange Says:
  3. That was a brilliant way to adapt the recipe Harini.Nice ones !

     
  4. Priya Says:
  5. Wow extremely puffed and super crispy..

     
  6. Archana Says:
  7. Looks so tasty .Must try.
    I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.

     
  8. Kavi... Says:
  9. Oh myy! They have puffed really well! I'm adding your link to my Cholafali post too! :)
    -
    Kavi | Edible Entertainment

     
  10. Apu Says:
  11. They look so delicious!!

     
  12. Srivalli Says:
  13. Harini those have really puffed up so well!..I must try again..glad you did try both methods!

     
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