150 g sweet potato
leaves
FOR BATTER:
35 g rice flour
100 g plain flour
1/2 tsp baking powder
1/2 tsp chilly paste
Salt to taste
1/4 tsp sugar
130ml water
METHOD:
Wash sweet potato
leaves thoroughly &
drain in a colander.
Pluck the leaves
& discard tough fibrous stems.
To make batter, sift
both kinds of flours & baking
powder into a mixing
bowl.
Add sugar, chilly
paste
& salt.
Make a well in the center & gradually blend in
water until batter is
smooth.
It should be slightly
thick.
Dip the sweet potato leaves
one or two at a time
into the batter.
Deep-fry in hot oil
for less than a minute or until
golden & crispy.
Drain on absorbent
paper & arrange the battered
vegetable on a
serving dish.
Serve hot with chilly
or tomato sauce .
NOTE:
Sweet potato leaves
can be replaced
With spinach leaves.
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