Mix batter | In a large bowl, combine the chickpeas, sprouts, onion, coriander, green chilli, spices, baking powder, gram flour, a large pinch of salt and pepper, until everything is evenly distributed | Add the cold water, mixing until it forms a thick batter that just holds together | Season well with salt and pepper.

Fry bhajis | Fill the oil in a saucepan about half way up and set over a medium to medium-high heat | If you have a food thermometer then aim for around 170ºC | Carefully drop small handfuls (just larger than a golf ball) of mixture into the hot oil** | 3-4 until crisp and golden | Drain on kitchen paper

Make dips | For mango dip - lightly stir the mango chutney into the yoghurt | For mint dip - blend the mint leaves, lemon zest and yoghurt until green and creamy | Taste both and season with a pinch of salt if needed

Serve | Pile the hot bhajis onto a platter with the two dips on the side for dunking | best eaten fresh while crisp

**you may need to give your uncooked bhajis a squeeze so they hold firm, gently transfer to a spoon then gently drop in the oil