Boil 1/2 cup water with a pinch of salt and 1 tsp oil in a small pan until lukewarm.

Sift gram flour, urad flour and baking soda in a bowl and mix well.

Add lukewarm water little by little and mix properly.

Knead very tight dough. Cover it with muslin cloth and keep it aside for 15 minutes.

Divide the dough into small portions. Grease the clean flat working area and place one portion over it. Add few drops of oil and pound it with pestle. fold it, add few drops of oil and pound it again. Repeat this process until it is pliable and its color turns lighter.

Place all dough portions in the same bowl and cover with a muslin cloth to prevent from drying.

Take one small lemon sized portion of dough and give it a round shape. Grease it with little oil, place over the rolling board and press it little to flatten it.

Roll it out into very thin roti. Do not use dry flour for dusting. Apply oil on dough ball to roll out. Keep it in plate and cover with a muslin cloth. Repeat the process for all remaining dough portions.

Take one rolled circle, cut into 2-inch wide strips using knife and then cut all stripe from the center.

Heat oil in a kadhai over medium flame. While oil is getting ready for deep frying, mix black salt, red chilli powder and dry mango powder in a small bowl.

When oil is medium hot, place 7-8 strips in it and fry until light brown and crispy. It will take few seconds to puff up. Remove them by using slotted spoon and drain excess oil. Transfer them to a plate and sprinkle some masala over it. Crispy cholafali is ready to serve. You can store it in airtight container and consume it within a week.

Serve with kadi and fried green chillies.