Chorafali

Step 1: Mix 2 tsp Kashmiri chilli powder, 1 tsp black salt (kala namak) and 1 tsp dry mango powder (amchur) in a small bowl and set aside. You need it ready the moment the strips come out of the oil.

Step 2: Sift 5 ½ oz gram flour (besan), 2 ⅝ oz white urad flour (urad dal no lot), 1 tsp salt and ½ tsp bicarbonate of soda into a bowl. Rub in half the 1 tbsp groundnut or sunflower oil, then add the ½ cup warm water a little at a time to make a very stiff dough.

Step 3: Smear the rest of the 1 tbsp groundnut or sunflower oil on the dough and pound it in a mortar or on a board with a pestle or rolling pin for 8–10 minutes, folding it over now and then. It is ready when it is smooth, elastic and a shade paler. Common mistake: skipping the pounding; the strips then stay flat and hard instead of puffing.

Step 4: Cover the dough and rest for 15 minutes. Divide into 8 balls.

Step 5: Oil the board and pin and roll each ball into a very thin round, about 20 cm across, so thin you can almost see the board through it. Cut into strips 1 cm wide and 8–10 cm long with a knife or pastry wheel.

Step 6: Heat 3 cups groundnut or sunflower oil, for deep-frying in a kadhai over a medium-high heat to about 350°F. Drop in a handful of strips; they should rise and puff within 3 seconds. Fry for 30–40 seconds, turning once, until bubbled and crisp but still pale.

Step 7: Lift out, drain for a few seconds and sprinkle with the masala while hot, tossing to coat. Cool completely and store airtight for up to 2 weeks.