Sweet Potato - 1 ( I used Japanese Yam)
Salt - a pinch
Red Chilli powder - 1/2 tsp
Brown Rice Powder / Cornstarch - 2 tsp
Oil for deep frying
Cut the sweet potato (along with the skin) into thin stips.
Marinate with a mixture of salt, red chilli powder and brown rice powder for atleast 10 minutes.
Heat oil in a wok / kadai for deep frying.
Fry the sweet potato strips in batches till light brown and crispy. Remove on a paper towel to soak the excess oil.
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