Add in a large mixing bowl: Aforementioned all the ingredients for the dough except the water- Mix everything well together until nicely combined & it reaches the wet sand like texture- Add in the water gradually to knead it to a firm dough, knead well, apply some more oil- Cover it for about 20-30 mins time

In the interim: Prepare the Cholafali Masala Mixture: For that, add in a small mixing bowl- The aforesaid measured quantity of black salt and red chilli powder, mix well- Set Aside for its later use-
Getting back to the Cholafali Dough, post its resting time given

Now, grease your work surface or kitchen platform with some more oil- Uncover the dough & placing it on the greased surface- It needs to be continuously pounded with the back of the rolling pin or muddler or similar to turn absolutely smooth & supple dough texture- This step is VVI & it’d take upto 8-10 mins time to turn out to be completely into a smooth and pliable texture

Divide the entire dough into 3-4 sections by rolling each one out into an elongated cylindrical shape and then, dividing each one of that out into small lemon sized portions (as that of the Puri), further ahead-
Roll out now, each one of them into as thin as possible into round Puri shapes (Cover the rest of the balls to avoid drying out), dust the work surface with some rice flour before starting to roll out

With a sharp pointed knife 🔪 Cut out each of the Puri- leaving the header & bottom edges into thin strips- I’ve tried showing herein, as many various shapes are given to it (Refer to the pics given)- Heat up a pan/wok/kadhai over medium-high flame: Start frying the Cholafali in several batches until nicely pinkish in colour- It takes about less than a minute or so to be well fried

Strain them out nicely & place them in the colander dish or kitchen towel to soak/absorb its excess oil-
Once that’s done transfer them into the serving plate/dish, sprinkle the prepared Masala for the same & enjoy with your favourite hot cuppa…☕️