Kala’s Colocasia Bajji (Fritter)

During the lockdown, we are forced to stock up on vegetables that can be stored for some time, such as colocasia. That doesn’t mean we have to make only the typical colocasia preparations. I’d previously given recipes for Colocasia Fry and Bonda. I have now come up with this Colocasia Bajji recipe as people are longing for the fried delicacies they used to enjoy before the lockdown. Since the colocasia has a slight sweetish taste, I have used coriander and cumin powder in the batter to complement the flavour. The crisp coating and the soft interior make it a very interesting and scrumptious snack.

Kala's Colocasia Bajji (Fritter)

Kala’s Colocasia Bajji (Fritter)

Nutritive Value

Colocasia provides 3g protein and 97 Calories per 100g. As this is a deep fried dish, the energy value per bajji is quite high. Colocasia also contributes 550mg of potassium per 100g, making this dish unsuitable for those on a low potassium diet. However, the colocasia bajji is an easy to make and high energy snack which will delight everyone else in the family 🙂


  • ½ kg Colocasia, boiled and peeled
  • 1 C Bengal Gram Flour
  • ½ C Raw Rice Flour
  • ½ tsp Salt, or to taste
  • ¼ tsp Baking Soda
  • 1 tsp Chilli Powder, or to taste
  • 1 ½ tsp Coriander Powder
  • ¼ tsp Cumin Powder
  • ¼ tsp Turmeric Powder
  • Vegetable Oil for deep frying


  1. Slice the colocasia thinly lengthwise.
  2. Mix all other ingredients except the oil in a bowl.
  3. Add sufficient water to make a thick batter (about half cup or less).
  4. Heat the oil in a kadai or wok.
  5. When the oil becomes hot, add a drop of the batter to the oil.
  6. If the batter rises to the surface immediately, the oil is hot enough for frying.
  7. Dip the colocasia in the batter and drop into the oil. You can fry 5-6 slices at a time.
  8. When the bajji rises to the surface, turn it over so that the other side gets cooked.
  9. When the other side becomes brown, remove and drain on a paper towel.


  1. Select long or oblong shaped colocasia to get long slices that will make it easier to dip the colocasia into the batter.
  2. The batter should have a coating batter consistency i.e., it should be thick enough to coat the colocasia slices evenly without dripping.
  3. I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol lowering properties.



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