Savoury semolina cake

Image By Anjum Anand
Abstract

This savoury cake is spongy, crispy on the edges and replete with the textures of the vegetables. It is light and satisfying, easy to make and takes care of itself in the oven.

It hails from the Gujarati community but is my cheats’ version; no soaking or grinding required, so purists beware. Use any vegetables you have at home and preferably those that are at their best and in season; these are always present in the fridge and freezer but you can also use courgettes, cabbage, spinach, even fresh fenugreek leaves. Read More

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