I’ve made this dish as an appetiser for countless parties, and it never fails to steal the show. The tender, perfectly spiced koftas pair so beautifully with the cool, creamy minted yoghurt that each bite tastes like a burst of flavour. It’s one of those dishes that has everyone coming back for seconds. And the best part? No one ever realises it’s low FODMAP! So let’s keep this secret between us.

Tips

I have made these pita breads using both gluten-free and regular flour, and they work well either way, so use whatever you have on hand or can tolerate.

Use whatever yoghurt you like, but this recipe works best with dairy as non-dairy yoghurts have a different and often stronger flavour. If you aren’t dairy-free, I recommend using regular or lactose-free yoghurt.

You can make the koftas into smaller, bite-sized balls and take them to parties as an appetiser with the minted yoghurt as a dipping sauce.

This is an edited extract from Always Delicious: Low-FODMAP Kitchen by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $39.99