Chorafali

In a large mixing bowl, combine Urad dal flour, Chana dal flour, Baking soda, Asafoetida, 5 grams of Black salt, 3 grams of Red chili powder, Cumin powder, and Dry ginger powder. Mix well to ensure all dry ingredients are evenly distributed.

Add 30 grams of Vegetable oil to the dry flour mixture. Rub the oil into the flour with your fingertips until the mixture resembles coarse crumbs.

Gradually add Water, a little at a time, and knead to form a very stiff and firm dough. The dough should be hard, not soft. Cover the dough with a damp cloth and let it rest for 30 minutes.