1-Combine 1 jar drained and rinsed chickpeas, 300g finely sliced Brussels sprouts, 1 finely sliced red onion, 1 bunch finely chopped fresh coriander, 1 finely chopped green chilli, 2 tsp cumin seeds, 2 tsp ground coriander, 2 tsp hot curry powder, 1 tsp garam masala, ½ tsp turmeric, ½ tsp chilli flakes, ½ tsp baking powder, 145g gram flour, and salt and pepper to taste in a large bowl.

2-Add 130ml cold water and mix until you get a thick batter that holds together nicely. Taste and adjust seasoning if needed for the best flavor.

3-Heat neutral oil in a saucepan to around 170ºC. Carefully drop small handfuls of batter, each slightly larger than a golf ball, into the hot oil. Fry 3-4 at a time until they turn crispy and golden, then drain on kitchen paper.

4-Prepare the dips: For the mango dip, mix 3 tbsp mango chutney into 200g coconut yoghurt; for the mint dip, blend a large handful of fresh mint leaves, zest of 1 lemon, and 200g yoghurt until creamy, then season both with salt to taste.

5-Serve the bhajis hot with both dips on the side. They’re best enjoyed fresh to keep that crisp texture, making them a great addition to your spiced fritters lineup.