I basically followed the recipe in CBM'S first book.I added a touch of baking powder,some tandoori powder and some mint sauce.These couple of additions bring them so close to my local takeaway's superb bhajis I struggle to tell the difference.The kashmiri massala paste definitely plays a big part.I've made them before without it and they just didn't have 'that' taste.I've also struggled with scaled down bhaji recipes being too wet and not cooking properly,but the consistency of CBM's batter is quite dry and they crisp up very nicely.I didn't make a dip,but If I did it would be Dip's mint sauce.As good,if not better than your standard BIR mint sauce.