Arbi Ke Papad

Ingredients list for Arbi Ke Papad

• 5-6 medium Colocassia
• 2 cups Gram flour
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Asafoetida
• 1/2 teaspoon White pepper powder
• to taste Salt
• 1/4 teaspoon Carom seeds (ajwain)
• 1 tablespoon Oil
• for dusting Refined flour (maida)

Method

1. Wash and boil colocassia in sufficient water till done. Peel, mash and keep aside. Sieve together gram flour, red chilli powder, asafoetida, white pepper powder and salt. Add carom seeds, one tablespoon of oil, mashed colocassia and knead to a soft dough.
2. Cover with a muslin cloth and keep aside for half an hour. Divide the dough into twenty-four equal portions.
3. Roll out into thin papads using refined flour, if required, for dusting. Spread these rolled papads on plastic sheets and dry in the sun for a day.
4. Heat sufficient oil in a kadai and deep-fry the papads till crisp. Drain onto an absorbent paper and store in airtight containers.

Nutrition Info