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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Cabbage (finely chopped) 1 cup
  • Knorr Chicken soupstock 20 gm
  • All purpose flour (Maida) 3 tbsp
  • Cooking oil
  • Gram flour (Baisan) 3 tbsp
  • Egg 1
  • Black pepper (powder) 1/2 teaspoon

method

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  • Crush Knorr chicken cube and mix well with all other ingredients.
  • Heat oil.
  • Take small portions from mix with a table spoon and add to oil.
  • Fry till golden and serve hot

INGREDIENTS

  • Cabbage (finely chopped) 1 cup
  • Knorr Chicken soupstock 20 gm
  • All purpose flour (Maida) 3 tbsp
  • Cooking oil
  • Gram flour (Baisan) 3 tbsp
  • Egg 1
  • Black pepper (powder) 1/2 teaspoon


method

  • Crush Knorr chicken cube and mix well with all other ingredients.
  • Heat oil.
  • Take small portions from mix with a table spoon and add to oil.
  • Fry till golden and serve hot

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APPETIZERS

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