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  1. Method

    • Peel and julienne sweet potato and onion.
    • Combine vegetables with flour, turmeric, cumin, KNORR Concentrated Liquid Stock, baking powder and enough water to just bind together.
    • Form into small disks and deep fry at 180 degree Celsius until golden brown. Drain.
    • Combine the remaining ingredients and serve as a dipping sauce with the bhaji and lime wedges.