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Make and eat taro leaves pakoras once.

Samira Vishwas | August 8, 2026 2:24 PM CST

Colocasia Leaves Fritters: You must have eaten Colocasia leaves curry many times. People eat it by preparing dry colocasia and juicy colocasia. But have you ever eaten Colocasia leaves fritters? They are so crispy and tasty that the eater will not be able to stop himself from eating one or two. Colocasia leaves curry is also prepared. It is prepared by wrapping it in gram flour. If you feel like eating something crispy and hot with tea, then you can make and eat Colocasia leaves fritters. Its recipe is very easy.

Arbi leaves pakora recipe

Step 1 – First of all buy arbi leaves. If arbi is cultivated somewhere near you, then you can get fresh leaves from there. Wash the leaves thoroughly with water. Take 1 big onion and chop it finely. Take about 3-4 green chillies and 10-12 garlic cloves and crush them coarsely with green chillies. Put gram flour in a bowl. Add chopped onion, green chilli and garlic paste in it. Add some salt and turmeric to the gram flour and mix it well with water. You have to make a thick paste of gram flour which can easily stick on the arbi leaves.

Step 2: Remove the stems from the colocasia leaves. Apply a light coat of gram flour (besan) all over the back of the leaf. Place another leaf upside down on top of the flour-coated leaf. Apply gram flour to this as well. Stack 3-4 leaves on top of each other in this manner, applying the flour. Fold one side of the leaf and coat it with gram flour. Continue applying the flour to the entire layer and folding it.

Step Three: Fold the leaves as small as possible. Place a wire-lined pan over a pan. Heat water in the pan. Place the gram flour-coated taro leaves on the wire-lined pan and cover. Once the flour and leaves are cooked, remove them and cut them into round pieces.

Step 4: Heat mustard oil in a pan. Add the taro pieces and fry until golden and crisp. Continue frying all the taro leaf pakoras in this manner. Sprinkle chaat masala over them and enjoy them with hot ginger tea during the rainy season. These pakoras are very crispy.