Since the preparation involves deep frying, oil is poured gradually into a deep utensil of aluminum or copper base and allowed to heat gradually.

The level of the oil is extremely important. If the utensil is filled beyond requirement, it may spill upon frying the raw 'thapda' and cause serious burns.

Raw thapda sticks to each other when put in a pile. While the oil heats, the thapda is separated from each other and inflicted with small cuts to avoid it from bulging upon being fried.

The frying process is controlled using tongs and any other utensil which has a long pointed end (such as barbeque rods etc).

To check if the oil is hot enough for rapid frying, a small piece of the 'cholafali' is put in for testing.

The raw, cut cholafali is put into the oil and fried for 7-10 seconds. It needs to be pulled out swiftly or the oil may acquire a burnt taste.

The freshly fried cholafali is left in an inclined plate so as to let the remaining oil drip towards the base.

It lies there as fresh pieces are fried. When 7-10 pieces collect in the plate, it is carefully emptied out and the remaining oil is added back to the frying utensil.

While the fried 'cholafali' is still hot, a special masala consisting of chilli powder combined with rock salt is lightly sprinkled over it. The oil makes it stick to the surface without getting scattered away.

The fried 'cholafali' is now left onto a double sided newspaper so that more oil can seep into the paper making the fried snack light and healthy.

After cooling down, some more masala is added as per the maker's taste. It is then left to cool down to room temperature.

Finally, it is stored by piling it up lightly in an airfree container. This keeps it fresh till it is gobbled down by kids and elders alike on the ocassion of diwali!.