Arbi Besan Papariya

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Arbi Besan Papariya


Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 6
  • 4 cups besan or chana dal flour

  • 1 cups maida

  • 250 gms arbi roots or colocassia roots

  • 2 tsp ajwain

  • 1 tsp turmeric powder

  • 1-2 tsp red chilli powder

  • 1-2 tsp salt

  • 1/2 litre oil for kneading dough and deep fry

  • 1/2 tsp asafoetida powder

  • 1-2 tsp crushed jeera


  • 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