Colocasia Fry

Many people do not like colocasia for texture when cooked or for its taste itself. The leaves of colocasia is also rich in iron and has wider culinary usage; however, fry is the most preferred recipe for making this vegetable edible in tamilnadu and I’ve not seen the leafy colocasia sold around here. Normally colocasia fries are marinated and deep fried; I do not choose to deep fry because I hate reusing that spice flavoured oil and  so I keep away from such recipes as much as possible. And I made a low oil fry, but it is little time consuming relatively but the taste and texture is equally good if not better.


1. Colocasisa – 10-15
2. Gram flour – 1 tbsp
3. Rice flour – 1 tbsp
4. Corn flour – 1/2 tbsp
5. Curry powder – 1 tbsp
6. Asafoetida – 1/4 tsp
7. Turmeric powder – 1/4 tsp
8. Salt to taste
9. Oil – 2-3 tbsp


Step 1: Wash, par boil the colocasia, peel them and make thick slices out of them.
Step 2: Mix all the given dry ingredients in a cup well.
Step 3: Heat oil in a non-stick fry pan and put the dry mix into it. Fry for half a minute in low flame and add the colocasia delicately into the pan.
Step 4: Toss to coat the vegetable with masala and them spread them evenly on the surface of the pan with a flat ladle.

Step 5: Flip or toss after 5 minutes to brown on the other side of the vegetable. Keep the heat low  to medium throughout.
Step 6: Once crisp and brown, turn off heat. Overdoing would harden the vegetable.
Step 7: Serve with sambar rice or rasam rice or curd rice. 


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