Agreed – this unique Indian recipe does take some time to prepare. But the time taken to make the yoghurt isn't strenuous – just leave it to hang overnight while you're asleep. It's as simple as that. The ingredients can also be mixed in a high-speed blender or spice/coffee bean grinder, but I like chopping and getting my hands dirty!
These babies go perfectly with some mint, date or tamarind chutney and a little Tabasco. Garnish with fresh coriander, mint and a squeeze of lime juice to make them even more mouth-watering. They're best eaten piping hot.
- 1L plain yoghurt
- ½ cup onion, chopped finely
- ¼ cup fresh coriander, chopped finely
- ¼ cup fresh mint, chopped finely
- 2 green chillies, deseeded and chopped finely
- ½ cup cashews, toasted and chopped finely
- ⅓ cup golden raisins, chopped finely
- 2 tsp ginger-garlic paste
- ½ cup chickpea flour
- 1 tsp chilli powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp lime juice
- salt (to taste)
- 1 tsp pepper
- 3 tbsp sesame seeds
- In a clean tea towel or muslin cloth, hang the yoghurt overnight at room temperature or, if you live in a very hot place, in the fridge.
- The next day, squeeze out the excess water and remove the yoghurt from the towel. Place in a bowl with all the other ingredients, with only 1 tbsp of the chickpea flour.
- Make small patties out of the mixture. I made them into round shapes, but get creative! Chill these patties in the freezer for 10 mins, or until firm.
- Meanwhile, heat some oil in a pan, place the remaining chickpea flour on a plate and get ready to start frying. Keep some kitchen towels handy to drain the excess oil after the patties are fried.
- Dust the chilled patties with chickpea flour and fry till golden brown. Alternate with the sesame seeds as well.
- Serve with mint, date or tamarind chutney.
- EAT HOT!