150 g sweet potato leaves
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
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
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 .
Sweet potato leaves can be replaced
With spinach leaves.