Dahi kebabs with tomato chutney

Method

• step 1

  Line a sieve with a muslin, over a bowl. Spoon in the yogurt, fold over the muslin and place a heavy weight on top.

• step 2

  Leave to drain for at least 4 hours but preferably overnight.

• step 3

  For the chutney, heat the vegetable oil in a large pan and add the mustard seeds, curry leaves and whole dried chilli.

• step 4

  Once it’s spluttering, add the garlic and fry for 30 seconds.

• step 5

  Add the onion and cook for around 10 minutes until lightly caramelised.

• step 6

  Add the tomatoes and cook for several minutes until the excess water has evaporated.

• step 7

  Tip in the tamarind paste, ground coriander and chilli powder. Fry for a minute before adding 100ml of water.

• step 8

  Simmer gently for 25-30 minutes until thickened, then allow to cool to room temperature.

• step 9

  Once cool, put in a food processor and whizz to a purée. Pass through a fine sieve, if you like.

• step 10

  In a small frying pan, toast the gram flour over a low heat for 5-8 minutes until lightly golden. Tip into a large mixing bowl.

• step 11

  Once the yogurt is firm, add it to the bowl with the remaining ingredients, except the breadcrumbs, and mix well. Season and chill.

• step 12

  With slightly wet, clean hands, take pinches of the yogurt mixture and roll into 20 patties the size of a 50p coin and 1½cm thic

• step 13

  Put the breadcrumbs on a large plate and roll each patty in the crumbs until they’re completely covered.

• step 14

  Fill a pan no more than ¹/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds.

• step 15

  Fry the patties, in batches, for 3-4 minutes until golden in colour.

• step 16

  Remove from the oil onto kitchen paper and keep warm in a low oven while you fry the rest. Serve with the tomato chutney.