Mash chenna in a bowl. Add yogurt and salt and mix well. Refrigerate for 5-10 minutes.
Spread parsley, red chilli powder, crushed peanuts and crushed peppercorns on 4 individual plates.
Grease your palms with a little oil, divide chenna-yogurt mixture into equal portions and shape into small balls. Roll each of them in the four ingredients separately and place on a serving plate.
You can also serve in this manner: fill a small serving bowl with a spoonful of olive oil and place a ball in it.
Chill and serve.