How to make Arbi Ke Papad -

The popular papads made from colocassia (arbi).

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Gram flour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Arbi Ke Papad checkout Arbi Cutlets, Patra, Patra, Arbi Ke Kabab . You can also find more Snacks and Starters recipes like Sausage and Sweetcorn Fritters Pesto Toast Chicken and Crouton Delight Crispy Mustard Chicken

Arbi Ke Papad

Arbi Ke Papad Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-2days

Cook time : 6-10 minutes

Serve : 10

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Arbi Ke Papad Recipe

  • Colocassia 5-6 medium

  • Gram flour 2 cups

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • White pepper powder 1/2 teaspoon

  • Salt to taste

  • Carom seeds (ajwain) 1/4 teaspoon

  • Oil 1 tablespoon

  • Refined flour (maida) for dusting


Step 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.

Step 2

Cover with a muslin cloth and keep aside for half an hour. Divide the dough into twenty-four equal portions.

Step 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.

Step 4

Heat sufficient oil in a kadai and deep-fry the papads till crisp. Drain onto an absorbent paper and store in airtight containers.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.