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.

home made yoghurt for kebabas


  • 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


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot with mint, date or tamarind chutney.

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