First, cut off the stems from the colocasia leaves and set them aside. Wash all the leaves thoroughly.

To make the batter for coating the leaves, add chickpea flour to a bowl. Mix in garlic paste, turmeric powder, coriander powder, salt to taste, and dried mango powder. Gradually add a little water to make a thick batter. Take one colocasia leaf and place it with the underside facing up.

Spread a little of the prepared batter evenly over the entire leaf using your hand. Take another leaf and stick it on top, covering half of the first leaf. Again, spread batter over this leaf, covering all sides.

Apply a little batter to both sides of the leaves, then fold both sides inward to stick them together. Starting from the bottom, roll the leaves tightly into a log, sealing the end with a little more batter.

Pour water halfway up a large pot and bring it to a boil. Place a steamer basket or metal strainer over the pot. Once the water is boiling, place the rolled leaves on the steamer basket, cover, and steam for at least 10 minutes.

Check if the rolls are cooked by inserting a knife into the center. Once done, remove the rolls and let them cool. Slice the rolls into small pieces using a knife.

Heat oil in a frying pan. Add the sliced rolls and shallow fry them until golden brown. Your colocasia leaf fritters are ready to serve hot with tea.