Tie the yoghurt in a muslin cloth and place it on a colander in the refrigerator overnight. In a bowl, mix the hung yoghurt along with all the other ingredients (except plain flour and oil).
Refrigerate for a couple of minutes. Divide into equal portions and shape into round kebabs. Coat with the plain flour. Heat 2 tbsp. oil in a pan.
Shallow fry the kebabs few at a time on both sides till light golden in colour. Drain on a kitchen towel and serve as appetizers with any homemade chutney.
