makes
16
prep
15 minutes
cook
30 minutes
difficulty
Easy
makes
16
serves
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 400 g can sweetcorn kernels, drained
- ½ cup (90 g) fine semolina
- ½ cup (75 g) besan (chickpea flour)
- ½ cup (75 g) plain flour
- ¼ cup (60 ml) vegetable oil
- 1 onion, finely chopped
- 1 cup natural Greek yoghurt
- ½ cup grated carrot
- ½ cup grated zucchini
- ¼ tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ginger, finely chopped
- ½ tsp garlic, finely chopped
- ½ tsp green chilli, finely chopped
- 2 tsp fine salt
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 tsp sesame seeds chilli sauce to serve
Instructions
Pre-heat oven to 200°C or 180°C fan forced.
Setting aside the bicarb soda and sesame seeds, place all other ingredients into a large bowl and mix with a wooden spoon. Add the bicarb soda last to encourage a fluffier bakro, then mix through, and pour into a greased 20 cm x 20 cm x 4 cm non-stick baking tin (if you don’t have a non-stick tin, grease the tin well with oil or line with baking paper). Sprinkle with sesame seeds.
Bake for 30 minutes. Test with a skewer – if it comes out clean, remove from oven and allow to cool before slicing into squares. (Note: if the sesame seeds are burning, you’ve left it in for too long.) Serve warm with a dollop of your favourite chilli sauce.
Note
• Besan (chickpea flour) is available from your local Indian grocery.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury and Cynthia Black.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
