Pork Koftas with Cinnamon Chilli Yoghurt

Well, this is supposed to be Keema dhai vada...except I had no Lamb at the time and didn't see any reason why it wouldn't work with some pork I had instead.
On balance: it works fine so give it a go!
Ingredients:
For the Koftas
500g pack minced pork/ lamb etc
1 tsp ground ginger
1 tsp garam masala - Garam Masala
1 tsp Kashmiri chilli powder
2 cloves garlic, chopped
handful mint leaves
handful coriander leaves
1 tsp salt
Oil,  for frying
For the yoghurt
400ml natural yoghurt
1/2 tsp ground cinnamon, plus extra for sprinkling
Pinch Kashmiri chilli powder, plus extra for sprinkling
Parathas or chapatis to serve.

Method:
Put all the Kofta ingredients except the oil into a food processor and blend until smooth. Get a bowl of water to hand and a platter, and using wet hands each time, take a golf ball sized amount of the mixture and roll to a ball. place on platter.
Heat oil and fry the koftas (in batches if necessary) for 7-10 mins until browned on the outside and cooked through. (be especially careful if using pork)
Yoghurt: mix the whole lot in a bowl! If too thick add some water. Note that my wife and I think that the minted yoghurt sauce elsewhere on this blog works with this equally as well.
Fry up some parathas and server the koftas on top, drizzled with the yoghurt. Sprinkle with extra chilli powder, cinnamon (or my preference.....some chat masala) to taste.