This easy holiday bake has fast become a favourite in my house since I learnt to make it from the Joburg foodies. The combo of spicy patheria, sweet corn, tangy tamarind and crunchy samoosa pur ticks all the boxes. We recently had this on the side of some Tikka Chicken and it complements each other so well I’ll be making it together more often. But its a great side on braai too or just on it’s own if you want something light and meat free.

Patha and Sweetcorn Casserole

Ingredients:
Half a log of patheria rounds.
1 tin Cream style sweetcorn
2-3 Tbsp of Spicy Tamarind sauce or Samoosa dip (Any spicy and tangy sauce will do)
1/2 cup of fresh cream
a big handful of chopped fresh dhanya (coriander)
about a cup of grated cheddar cheese
about 2 cups of fried samoosa pur

Method:
Fry the Patheria rounds in shallow oil till lightly brown on both sides. You can brush with oil and bake these too if you prefer.
Place the rounds at the bottom of a medium baking dish.
Spoon over the sweetcorn. Then add dollops of the tamarind sauce.
Pour over the cream. You can add more cream if you like.
Top with coriander and then the cheese.
Bake in a preheated oven at 180˚C till the cheese is melted.
Remove from oven and top with samoosa pur and more coriander.
Serve hot.