- 1 cup cold water
- 1 t chilli powder
- 1/4 t turmeric
- 125 g chickpea flour
- 2 large sweet potatoes, sliced
Whisk 1 cup of cold water with chilli powder, turmeric and chickpea flour to create a runny batter.
Slice sweet potatoes and coat in a little chickpea flour, dip into the batter and deep-fry in hot oil for 4 or 5 minutes until golden.
Drain on kitchen paper and serve with sea salt and atchar-swirled yoghurt.