Savoury Semolina Loaf

• g semolina↗165
• ml plain yogurt↗125
• ml water↗125
• cups frozen peas, defrosted↗1 1⁄2
• tablespoons chopped onions2
• small carrot, peeled and grated↗1
• cm fresh ginger, peeled and crushed2 1⁄2
• teaspoon red chili powder↗3⁄4 - 1
• teaspoon ground turmeric↗1⁄2
• salt, to taste (season well)↗
• tablespoons oil, plus extra for greasing3
• teaspoon mustard seeds1
• teaspoon cumin seed↗1⁄2
• teaspoon sesame seeds↗1
• teaspoon bicarbonate of soda↗1⁄2

Step-by-step instructions

1. 1

   Preheat the oven to 200C/400F/Gas 6 and oil a loaf tin.

2. 2

   In a large bowl, mix together the semolina, yoghurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary.

3. 3

   Heat the oil in a small pan. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic.

4. 4

   Stir the seeds and oil into the batter. If the batter is too thick, add a splash of water.

5. 5

   Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Transfer to the oven and bake for 35-40 minutes, or until the top is golden-brown. It's ready when a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool and become crisp in the tin.

6. 6

   Serve in wedges, either on its own or with Green chutney.