This vegetarian recipe takes a little bit of time but it’s super easy to make. The chutney makes more than you’ll need, but will keep for a week in an airtight container in the fridge.
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. Leave to drain for at least 4 hours but preferably overnight.
2. For the chutney, heat the vegetable oil in a large pan and add the mustard seeds, curry leaves and whole dried chilli. Once it’s spluttering, add the garlic and fry for 30 seconds. Add the onion and cook for around 10 minutes until lightly caramelised. Add the tomatoes and cook for several minutes until the excess water has evaporated. Tip in the tamarind paste, ground coriander and chilli powder. Fry for a minute before adding 100ml of water.
3. Simmer gently for 25-30 minutes until thickened, then allow to cool to room temperature.
4. Once cool, put in a food processor and whizz to a purée. Pass through a fine sieve, if you like. 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. Once the yogurt is firm, add it to the bowl with the remaining ingredients, except the breadcrumbs, and mix well. Season and chill. 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
5. Put the breadcrumbs on a large plate and roll each patty in the crumbs until they’re completely covered.
6. 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. Fry the patties, in batches, for 3-4 minutes until golden in colour.
7. Remove from the oil onto kitchen paper and keep warm in a low oven while you fry the rest. Serve with the tomato chutney.