1-In a large bowl, combine 1 jar of chickpeas (drained and rinsed), 300g brussel sprouts (finely sliced or mandolined), 1 red onion (finely sliced), 1 bunch fresh coriander (finely chopped), 1 green chilli (finely chopped), 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, salt, and pepper to taste. Add 130ml cold water and mix until a thick batter forms that holds together, then adjust seasoning as needed.

2-Heat neutral oil in a saucepan to about 170ºC. Carefully drop small handfuls of the mixture, slightly larger than a golf ball, into the hot oil. Fry 3-4 bhajis at a time until they are crisp and golden, then drain on kitchen paper.

3-For the mango dip, stir 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 smooth and green, then season both dips with salt if necessary.

4-Serve the hot bhajis with both dips on the side. They’re best enjoyed fresh and crispy, with tips like gently squeezing the uncooked mixture if it doesn’t hold firmly and using a food thermometer to keep oil at 170ºC for perfect results.