1-First, rinse and finely shred 300g of Brussels sprouts to ensure even cooking and a crispy texture in your bhajis. In a mixing bowl, combine the chickpeas, Brussels sprouts, onion, fresh coriander, green chili, spices, baking powder, gram flour, salt, and pepper for a flavorful base. Gradually add 130ml of cold water to the mix, stirring until you get a thick batter that holds together well, then season it thoroughly.

2-Heat your neutral oil to around 170ºC for the best results. Drop small handfuls of the batter, about the size of a golf ball, into the hot oil and fry for 3 4 minutes until they’re crisp and golden. Once done, drain them on kitchen paper to remove excess oil.

3-For the mango dip, simply stir 3 tbsp of mango chutney into 200g of coconut yoghurt for a sweet and tangy contrast. For the mint dip, blend a large handful of fresh mint leaves with 200g of yoghurt and the zest of 1 lemon until it’s creamy, adding seasoning as needed. Serve the hot bhajis right away with both dips to enjoy the full flavors.