Sweet Potato Bhaji and Korma Dip
Once your customers eat these, you may end up with a line of people wanting to give you a kiss after service. I would hide in the cool room!
Ingredients
Method
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Sweet Potato 300 g
-
Onion 100 g
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Chickpea flour 200 g
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Turmeric powder 5 g
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Cumin powder 3 g
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Baking powder 5 g
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Water
-
Yoghurt 100 g
Preparation
-
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.
