Ingredients
Method
- Prep the sweet potatoes: Wash, peel, and slice them into medium-thick rounds.
- Marinate: In a bowl, mix the sweet potato slices with salt, red chili powder, turmeric, and cumin powder (if using). Let them sit for about 10 minutes so the flavors blend in.
- Coat: Add rice flour and semolina. Toss gently to coat each slice evenly. If needed, sprinkle a few drops of water to help the coating stick.
- Fry: Heat a griddle or pan with a little oil. Place the slices and cover the pan. Fry on medium flame until they turn golden and crisp on both sides.
- Serve: Enjoy them hot, straight off the pan, with a squeeze of lemon or a sprinkle of fresh coconut.
- Tip: For extra crunch, don’t overcrowd the pan — fry in small batches so each slice crisps up perfectly!
Notes
Pair with dal–rice for a simple comforting meal.
Serve as a tea-time snack with a side of green chutney.
