Not just your average vegetarian slice, bakro’s humble presentation never ceases to amaze unsuspecting diners with it’s medley of vibrant flavours. Simple to make and delicious to eat – it’s the perfect savoury starter for any occasion. You can substitute the vegetables with anything you desire, but this carrot and sweetcorn variation is a staple at every South African-Indian gathering.
- 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
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.
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.
• 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.