Sanjeev Kapoor

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Cholafali  Recipe

These spicy mixed flour fingers are a very popular Diwali snack from Gujarat

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 6-10 minutes

Servings : 4


Main Ingredients

Chavli flour, Carom seeds (ajwain)





Level Of Cooking



  • Chavli flour
    1 1/2 cups
  • Carom seeds (ajwain) crushed
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespo to deep fry
  • Red chilli powder
    1/2 teaspoon
  • Chaat masala
    1 teaspoon


Step 1

Mix chavli flour and salt. Add crushed ajwain and mix. Add one-tablespoon oil and just enough water and knead into a stiff dough. Rest it for about ten minutes.

Step 2

Pound the dough well, adding a little oil in between, till it is smooth.

Step 3

Divide the dough into eight equal portions. Roll out each portion as thin as possible. Heat sufficient oil in a kadai. Cut one-inch wide strips of the rolled out dough and deep fry till crisp.

Step 4

Drain onto an absorbent paper. Mix red chilli powder and chaat masala powder and sprinkle over the fried strips when still hot.

Step 5

Cool and store in an airtight tin. They will keep fresh for at least fifteen days.

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