Chilli & chana yoghurt pots

This little pot’s inspiration came from New York, where I tried the most delicious zaatar and hummus pot. I finally figured out how to create a perfectly tasty Indian tasting pot with just that right amount of spice and masala to balance the yoghurt. I love that these pots can be made in advance, left in the fridge overnight, and then served up the next morning. The yoghurt mellows all the strong curry flavours and perfectly complements them, while the sesame seeds lend a necessary crunch.