Heat a deep fat fryer to 170c.

Mix all the ingredients together for the bhajis, deep fry in batches for 3 to 4 minutes then drain onto kitchen paper and sprinkle with salt.

Blitz the chutney with the chilli, coriander and lime until smooth. Mix together the mint and the yoghurt and the salad separately.

Pile the bhajis onto a platter, top with the mint yoghurt and salad with a bowl of dipping sauce on the side.