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 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 chickpea flour
- ½ cup red 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 sultanas, chopped finely
- 2 tsp ginger-garlic paste
- 1 tsp chilli powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp lime juice
- 1 tsp black pepper
- salt, to taste
- oil, for frying
- 3 tbsp sesame seeds, for frying
- mint, date or tamarind chutney, to serve
- Wrapped in a clean tea towel or muslin cloth, hang the yoghurt overnight at room temperature or, if you live in a very hot place, place it in the fridge. Make sure to place an empty bowl underneath to catch the liquid.
- The next day, squeeze out the excess water and remove the yoghurt from the towel or cloth. Place the yoghurt in a bowl with the rest of the ingredients, using just 1 tbsp of the chickpea flour (reserve the rest of the flour for later use).
- Make small patties out of the mixture (I made them into round shapes, but get creative!). Chill these patties in the freezer for 10 minutes, 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 roll handy to drain the excess oil after the patties are fried.
- Dust the chilled patties with the chickpea flour and fry till golden brown. Alternate with the sesame seeds on some of the patties as well.
- Serve hot with mint, date or tamarind chutney.
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