1-First Step: Wash and finely shred the Brussels sprouts to ensure even cooking and a crisp texture. Prepare all spices and ingredients close by.

2-Second Step: In a large bowl, combine 145g gram flour, 2 teaspoons cumin seeds, 2 teaspoons ground coriander, 2 teaspoons hot curry powder, 1 teaspoon garam masala, ½ teaspoon turmeric, ½ teaspoon chili flakes, ½ teaspoon baking powder, 1 finely chopped green chili, 1 finely sliced red onion, 1 bunch finely chopped fresh coriander, and salt and pepper to taste.

3-Third Step: Gradually add 130ml water to the dry ingredients, stirring to create a smooth batter slightly thicker than pancake batter.

4-Fourth Step: Fold in the shredded Brussels sprouts and drained chickpeas, ensuring all pieces are evenly coated with the spiced batter.

5-Fifth Step: Heat neutral oil in a deep skillet to around 170ºC. Use a spoon to carefully drop small handfuls of the batter into the hot oil.

6-Sixth Step: Fry the bhajis in batches, turning occasionally until golden brown and crisp, about 3-4 minutes per batch.

7-Seventh Step: Remove bhajis with a slotted spoon and drain on kitchen paper to remove excess oil.

8-Final Step: Serve hot with the mango yogurt dip made from 3 tablespoons mango chutney mixed into 200g coconut yogurt and the mint yogurt dip, created by blending a large handful of fresh mint leaves with 200g yogurt and the zest of 1 lemon, seasoned with salt if needed.