In a bowl, mix together the coconut
, pistachios and raisins until well combined.
Using a small, sharp knife, slice a deep pocket horizontally in the bread disks. Stuff each bread pocket with the nut and raisin mixture.
In a bowl, whisk
together the yogurt
, sugar, and pinch of salt until smooth and well combined, adding more sugar
and salt to taste if necessary.
Heat the oil in a small pan over a medium heat. Add the mustard seeds and cook for 20 to 30 seconds, or until they start to pop. Caution: Keep the pan well away from your eyes
and face. Be careful of the popping mustard seeds
and splattering oil.
Add the dried chiles and curry leaves
, and continue to cook for 20 to 30 seconds. Add the yogurt mixture, and stir well, until the mixture is well combined.
Place the stuffed bread disks into a large mixing bowl and pour the yogurt mixture over them. Give the bowl a shake to ensure that the yogurt mixture coats the bread disks, including the underside. Set the bowl aside for 30 minutes to soak, and then serve.