First of all peel and wash the colocasia stems and pat dry before cutting them into 1 inch pieces of the stems so that it will turn crisp after frying.
Now transfer them into a mixing bowl and add, gram flour, rice flour, red chilli powder, turmeric, coriander powder, hing, ajwain, chopped ginger, salt and aamchur.
Mix well gently so that all the flours and spices get coated on the cut stems.
Now deep fry them in hot oil, on high flame until golden brown and crisp, turning them occasionally.
Drain out on an absorbent paper to remove excess oil.
Sprinkle chaat masala and serve immediately with ketchup or any dips of your choice or store it in airtight container.
