45 Min
NF
Zucchini Semolina Bread
Another snack inspired by the Indian state of Gujarat, this semolina bread bears close resemblance to the “handvo,” a savory hearty vegetable bar usually eaten with a cup of chai. The people of Gujarat are known for their myriad snacks, including khandvi, the delicious chickpea roll-ups, and khaman, the pillowy soft steamed bread I’m still trying to master. However, I often lean toward snacks that include vegetables like the handvo — and, from including cabbage to cauliflower to peas, I’ve tasted many versions and love them all. This bread keeps at room temperature for about 24 hours.
Another snack inspired by the Indian state of Gujarat, this semolina bread bears close resemblance to the “handvo,” a savory hearty vegetable bar usually eaten with a cup of chai. The people of Gujarat are known for their myriad snacks, including khandvi, the delicious chickpea roll-ups, and khaman, the pillowy soft steamed bread I’m still trying to master. However, I often lean toward snacks that include vegetables like the handvo — and, from including cabbage to cauliflower to peas, I’ve tasted many versions and love them all. This bread keeps at room temperature for about 24 hours.
Cook Time
45 Minutes
Serves
4
Directions
Step 1
Preheat the oven to 325°F degrees. Grease a 9 by 12 by 2-inch shallow baking pan generously with olive oil
Step 2
Mince the green onions and serrano chile. In a small frying pan, heat the olive oil and when the oil is just shy of smoking, pop the mustard and cumin seeds. Immediately turn the heat off, add the green onion and serrano and set aside the mixture.
Step 3
In a large mixing bowl, combine the semolina, chickpea flour, turmeric, black pepper, salt, baking powder, and baking soda.
Step 4
Now stir in the oil-green onion mixture, grated zucchini (reserving 2 tablespoons), ginger, and yogurt. Next mix in half a cup of hot water and immediately pour into the prepared pan (batter should be a pancake like consistency).
Step 5
Top with the remaining grated zucchini, pumpkin and sesame seeds and bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
Step 6
Let the bread cool completely before slicing. Serve with a side of plain yogurt.
Notes & Variations
- The hot water “activates” the baking soda, so it is important to put the bread in the oven immediately.
- Zucchini gives this bread a lot of moisture, but if using a vegetable such as cauliflower that does not have as much moisture, add more hot water to get a thick pancake like consistency.
- Use cornmeal for a gluten-free version.
Ingredients
4 tablespoons olive oil, plus more for greasing
2 green onion stalks
1 medium serrano chile
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 1/2 cups (270g) semolina
1/2 cup (60g) chickpea flour
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups (475 to 500g) grated zucchini
2 tablespoons grated unpeeled ginger
1 cup (250g) plain whole milk yogurt
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
Step 1
Preheat the oven to 325°F degrees. Grease a 9 by 12 by 2-inch shallow baking pan generously with olive oil
Step 2
Mince the green onions and serrano chile. In a small frying pan, heat the olive oil and when the oil is just shy of smoking, pop the mustard and cumin seeds. Immediately turn the heat off, add the green onion and serrano and set aside the mixture.
Step 3
In a large mixing bowl, combine the semolina, chickpea flour, turmeric, black pepper, salt, baking powder, and baking soda.
Step 4
Now stir in the oil-green onion mixture, grated zucchini (reserving 2 tablespoons), ginger, and yogurt. Next mix in half a cup of hot water and immediately pour into the prepared pan (batter should be a pancake like consistency).
Step 5
Top with the remaining grated zucchini, pumpkin and sesame seeds and bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
Step 6
Let the bread cool completely before slicing. Serve with a side of plain yogurt.
4 tablespoons olive oil, plus more for greasing
2 green onion stalks
1 medium serrano chile
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 1/2 cups (270g) semolina
1/2 cup (60g) chickpea flour
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups (475 to 500g) grated zucchini
2 tablespoons grated unpeeled ginger
1 cup (250g) plain whole milk yogurt
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
Notes & Variations
- The hot water “activates” the baking soda, so it is important to put the bread in the oven immediately.
- Zucchini gives this bread a lot of moisture, but if using a vegetable such as cauliflower that does not have as much moisture, add more hot water to get a thick pancake like consistency.
- Use cornmeal for a gluten-free version.
Tags:
45 Min
NF
Tags:
45 Min
NF
Did you know that savory veggie bread increases your happiness?
Not scientifically proven but anyone who tries these recipes will agree 100%.
DON'T WORRY, BE HAPPY
