Wash colocassia roots in running water until all dirt is removed
Take all washe arbi roots in pressure cooker. Add some water and pressure cook until soft ir for 3-4 whistles
Let them cool completely, remove peels and mash up properly to remove any lumps
Now in a mixing bowl take chana dal flour, maida, mashed arbi roots , turmeric powder, red chilli powder , ajwain , crushed jeera, asafoetida powder and 2-4 tablespoons of oil and salt according to taste
Mix well everything and knead a dough minimum water
Keep it covered aside for half an hour and later knead it again to soften
Now prepare small balls of dough and roll out very thin puris or papariya little bigger than normal puris
Keep them under fan for 15-20 minutes
By the time heat sufficient oil in a heavy bottom pan
Now deep fry all the little dried up papariyas one by one
Deep fry on low heat until golden brown in colour. Keep turning in between
Likewise deep fry all papariya . Let them cool completely and then store in air tight container
Enjoy festivities endlessly with family and friends
This one is traditional north indian snack , which is a must for Diwali snacking . Its very crisp in texture , very tempting and flavourful . Boiled Arbi roots or colocassia roots are used for kneading dough , they help in spreading dough while making papariya and later make them very light and crisp . Goes well with tea coffee or as it is . Stays well for a month but I bet , they gonna vanish quickly. Do try for sure this easy peasy Tempting snack
