An all-in-one bread snack from Gujarat.

Ingredients

• 2 tbsp oil
• 1.75 cups coarse semolina
• 1 cup whole-milk yogurt
• 1 zucchini, grated
• 2 carrots, grated
• 0.5 cup green peas
• 1 onion, finely chopped
• 1.75 inch ginger, peeled and finely grated
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 0.75 tsp salt
• 1.5 tsp baking powder
• 0.5 cup water
• 2 tbsp oil
• 1 red chili, chopped
• 1 tbsp sesame seeds
• 0.5 tbsp mustard seeds

Method

• Preheat the oven to 400ºF or 204°C and grease a 9x11-inch cake pan with a little oil.
• Combine the semolina with oil well, then add the yogurt, zucchini, carrots, peas, onion, ginger, turmeric, chili powder, salt, baking powder and mix thoroughly.
• Pour about half the water and add the rest gradually until the batter thickens like custard. Taste and add salt or seasoning if necessary.
• Heat the oil and add the red chili, sesame seeds, and mustard seeds. When the mustard seeds start to pop, pour into the batter and stir.
• Pour the batter into your cake pan and sprinkle generously with sesame seeds, mustard seeds, and bake for 35 minutes or until cooked (when a knife comes out clean). Leave to cool before cutting.

Part of #Recipes.

From Meera Sodha's Made in India.