Carrot and sweetcorn bakro

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.

Credit: Alan Benson

• makes

  16

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

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.