1 cup gram flour,
1 tbsp rice flour,
1 tbsp ginger paste,
1 tsp red chilli powder and
1 1/2 tsp salt or as per taste for
about 10 Poi Leaves.
Mix with water same as in bhajia consistency dip each leaf in it and fry them in hot oil and serve hot.
Wikipedia : http://en.wikipedia.org/wiki/Basella_alba
Typical of leaf vegetables, Malabar spinach is high in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie. The succulent mucilage is a particularly rich source of soluble fiber. Among many other possibilities, Malabar spinach may be used to thicken soups or stir-fries with garlic and chili peppers.
In Karnataka Cuisine (Karavali and Malnad regions), the leaves and stems are used to make Basale Soppu Saaru/Curry (Especially with Jack fuit seed combo).
In Bengali cuisine it is widely used to cook with Ilish fish.
In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora [Yam and Basella curry].
The vegetable is used in Chinese cuisine. It has many names include flowing water vegetable.
In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup.
In Orissa, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Orissa).
In the Western Ghats in Maharashtra, India, it is used to make bhaji (भजी).
In Africa, the mucilaginous cooked shoots are most commonly used.
Malabar spinach can be found at many Chinese/Vietnamese/Korean/Indian grocery stores, as well as farmers’ markets. It has been shown to contain certain phenolic phytochemicals and it has antioxidant properties.
More Pohi or Poi leaf recipes at http://sorisha.blogspot.com/2007/09/pohi-leaves-poi-leaves.html