Ingredients

Method

• 210 g double-cream plain yoghurt
• 410 g can cream-style corn
• 250 g frozen sweetcorn kernels
• 3 garlic cloves, minced
• 3 green chillies, finely chopped
• ½ cup milk
• 1 medium onion, finely diced
• ½ cup vegetable oil
• 92 g chickpea (besan) flour
• 12 g cake flour
• 40 g semolina
• 50 g maize meal
• 1 t baking powder
• 1 t salt
• 200 g baby spinach, finely chopped
• 30 g coriander, finely chopped
• 150 g feta cheese
• 50 g sesame seeds (optional)
• 40 g Bread flour

Method

Ingredients

1. Preheat the oven to 180°C. Line a 32cm x 22cm baking sheet with baking paper, and set aside.

2. To a medium-sized bowl, add the yoghurt, cream-style corn, frozen sweetcorn, minced garlic, green chillies, milk, onion and oil.

3. In a separate bowl, sift the flours, semolina(or bread flour), maize meal, baking powder and salt, then gently fold into the sweetcorn mixture.

4. Add the chopped baby spinach, coriander and feta, and gently fold till combined.

5. Pour the mixture into the baking tray, top with sesame if using, and bake at 180°C for about 30 minutes or until golden-brown.

6. Remove from the oven and allow to cool before slicing into squares.

7. Store in an airtight container for up to 3 days.

Find more Diwali recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos