Sieve and combine the two flours. Add salt and soda. Combine well. Add a little water at a time and make stiff dough.

Brush oil on a at and a heavy mortar. Pound, fold, pound the dough till it gets smooth and light in colour. It will take about 5 min

Make a smooth roll from the dough. Cut 1 inch portions from the dough. Quote the with a tbsp of oil and cover them so they do not dry out combine black salt and chilli powder and keep aside.

Roll our rotlis. The rotlis must be moderately thin. Thick rotlis will make thick cholafali which won't be melting in mouth. Too thin rotlis will not puff well. You may need a little dusting while rolling. If the chana flour doesn't work well as dusting, you can add a pinch of rice flour in it. Place the rotlis on a dupatta and cover them with another dupatta.

Heat up oil in a wide kadhai. Keep the flame medium high. Take a rotli and cut 1 inches wide strips. Transfer the in the kadhai one by one, but quickly so as to control them from turning red. (tip: try to put them in the oil parallelly. It makes it easy to flip). Flip them and cook all around. Drain them out from the oil when they look crisp and slightly golden. It takes barely 3 min for each batch to be ready. Ensure that you drain out the oil very well.

Transfer them on a kitchen towel. Sprinkle the spice mix. Repeat the process.

Serve with cholafali chutney.