Mix together the yoghurt, salt, first chilli and 3 tbsp chopped parsley in a bowl. Set this dipping sauce aside.
Meanwhile soak the slices of bread in water for 3 minutes. Remove from the water and squeeze out the excess water.
Crumble the bread into a large bowl then add the eggs and Worcestershire sauce.
Mix-in the dried breadcrumbs, fried onions, garlic, ginger, ground cumin, coriander seeds, remaining parsley and chilli.
Add the beef and work with your hands until completely combined.
Roll the mixture into walnut-sized balls and place in the fridge for an hour to set.
Heat the vegetable oil in a wok, until almost smoking, then cook the meatballs in the oil a few at a time until brown and crispy on the outside (about 4 minutes).
Remove from the oil with a slotted spoon and place to drain on kitchen paper. Insert a toothpick in each meatball and serve with the yoghurt dipping sauce.