1-In a large bowl, combine the chickpeas, Brussels sprouts, red onion, fresh coriander, green chilli, and all the spices including cumin seeds, ground coriander, hot curry powder, garam masala, turmeric, chilli flakes, along with baking powder, gram flour, salt, and pepper. Mix everything well until the ingredients are evenly distributed, then add 130ml cold water and stir until you get a thick batter that just holds together. Taste and adjust the seasoning if needed to make sure the flavors pop.

2-Next, heat neutral oil in a saucepan until it reaches around 170ºC. Carefully drop small handfuls of the batter each one slightly larger than a golf ball into the hot oil. Fry them for 3-4 minutes or until they turn crisp and golden, then remove and let them drain on kitchen paper to soak up any extra oil.

3-For the dips, stir the mango chutney into the coconut yoghurt to make the mango yoghurt dip. For the mint one, blend the fresh mint leaves, lemon zest, and yoghurt until it’s smooth and creamy, then season with salt if you like. Serve the hot bhajis right away with both dips on the side to keep that crispiness intact.

4-Helpful Tips for Frying: If the batter feels a bit loose before frying, gently squeeze it to help it hold its shape better. Always use a food thermometer to keep the oil at around 170ºC for the best results, and remember to serve immediately for the ultimate texture. This method not only makes for crispy bhajis but also keeps things safe and efficient in the kitchen.