Sweet Potato Bhaji and Korma Dip

Once your customers eat these, you may end up with a line of people wanting to kiss you after service. I would hide in the cool room!

Sweet Potato 300 g
Onion 100 g
Chickpea flour 200 g
Turmeric powder 5 g
Cumin powder 3 g
KNORR Concentrated Liquid Stock 1 kg 10 ml

KNORR Concentrated Liquid Stock 1 kg

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Baking powder 5 g
water

For the Bhaji
- Peel and julienne the sweet potato and onion.
- Combine the vegetables with flour, turmeric, cumin, KNORR Concentrated Liquid Stock, baking powder and just enough water to bind them together.
- Form into small disks and deep fry at 180 degree Celsius until golden brown. Drain.
For the dip
- Combine COLMAN'S Wholegrain Mustard, KNORR Patak's Korma Sauce, KNORR Patak's Sweet Mango Chutney and yogurt.
To Serve
- Serve with the bhaji and lime wedges.
Tip - Check out other exciting finger food and salads & sides recipes for Casual Dining to enhance your menu.