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Chorafadi with chutney

Cholafali ni Chutney

This is the specific chutney served with Cholafali, a crispy, fried snack. The chutney is a simple, no-cook preparation that is watery, spicy, and tangy, perfectly complementing the light, airy texture of the snack.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Side Dish
Cuisine: Gujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 2 tablespoons gram flour besan
  • 1 teaspoon red chili powder
  • ½ teaspoon black salt kala namak
  • ¼ teaspoon regular salt
  • A pinch of asafoetida hing
  • 1 tablespoon lemon juice or to taste

Equipment

  • Mixing bowl
  • Whisk or spoon

Method
 

  1. In a mixing bowl, take the gram flour.
  2. Gradually add the water, whisking continuously to ensure there are no lumps. The mixture should be very thin and watery.
  3. Add the red chili powder, black salt, regular salt, and asafoetida.
  4. Stir very well until all the spices are dissolved.
  5. Finally, add the lemon juice and mix again.
  6. The chutney is ready to be served. Let it sit for a few minutes for the flavours to meld.
  7. Serve as a dip with hot, crispy Cholafali.

Notes

● The consistency of this chutney is meant to be very thin and watery, not thick like other
chutneys.
● The prominent flavours are the pungency from the black salt and the tang from the lemon
juice.
● You can adjust the amount of chili powder and lemon juice to your preference.