How to make Cholafali - These spicy mixed flour fingers are a very popular Diwali snack from Gujarat

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chavli Flour (चवली का आटा), Carom Seeds

Cuisine : Gujarati

Course : Snacks and Starters

Cholafali Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Snacks and Starters recipes like Cheesy Masala Sausage Egg Roll, Mini Pizza, Pav Bhajee, Green Masala Fish Fry.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Cholafali Recipe

  • Chavli Flour 1 1/2 cups

  • Carom Seeds 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.