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Colocasia Fritters/Aloo Chya Wadya



These fritters are a must have in the monsoon season with some hot tea on the side. Colocasia leaves are easily available in the monsoon season in India. In USA, I see them quite often from spring to early fall in Indian stores.

In the state of Gujarat these fritters are served steamed with a baghar (tempering) of mustard seeds, sesame seeds, and some freshly grated coconut. 

But in the state of Maharashtra, they are shallow fried and served with the main course. 

If you got big size leaves, than you got to take some part of the center vein off so the leaf stay flat. For smaller leaf just take the stem off.


Yields10-12; depending on size of the leaves
Prep time20 minutes
Cook time20 minutes
Frying time10 minutes


  • 4 Colocasia leaves
  • 1 cup chickpeas flour/ Besan
  • 1/4 cup rice flour
  • 1/4 cup tamarind pulp
  • 1 tbsp of red chill powder
  • 1/2 tbsp of haldi/ turmeric powder
  • 1 tbsp of ginger garlic paste
  • 1 1/2 tbsp of jaggery powder
  • 1 tsp of cumin powder
  • 1/2 tsp coriander powder
  • 1 tbsp of salt
  • 1/4 cup water to make paste
  • Oil for shallow frying
  • Steaming basket and a pot


  • Wash the leaves and pat them dry.
  • With a help of a small knife, take the stem off and some part of center vein out from the back side of the leaf, making sure not to tear the leaf. See the image 2 and 3.
  • Mix all the ingredients except the tamarind pulp with water, with few tablespoons at a time to make a thick paste. You might not need all the water.
    It should have the consistency of pancake batter.
  • Apply a thin layer of tamarind pulp on the back side of all the leaves.
  • Place the largest leaf on a cutting board or clean countertop and apply a thin layer of prepared paste on the leaf.
  • Place the narrow end of the second leaf on the top.
  • Alternate all the leaves and paste.
  • Fold the sides in and start rolling from the bottom end, until you form an log.
  • Oil the steaming basket and steam it for 15-20 minutes, until the inserted tooth pick or knife comes out clean.
  • Let it cool completely, then slice the log into quarters inch thick disk.
  • Heat a cup of oil and fry a few at a times until it is brown in color.
  • Serve it with ketchup or chutney.


By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.