Onion Bhaji with Gram Flour Batter

Thinly slice the onions and place them in a large mixing bowl. Sprinkle with salt and let sit for 10 minutes to release their natural moisture.

In a separate bowl, whisk together the gram flour, rice flour, turmeric, chili powder, cumin seeds, and garam masala.

Add the dry flour mixture and chopped coriander to the onions. Use your hands to toss everything together, ensuring the onions are well coated.

Add water one tablespoon at a time, mixing until a thick, sticky batter forms that just clings to the onions. The mixture should not be runny.

Heat the vegetable oil in a deep pan or wok to approximately 350°F (180°C).

Carefully drop small, golf-ball-sized clusters of the onion mixture into the hot oil. Do not overcrowd the pan.

Fry for 3-4 minutes, turning occasionally, until the bhajis are deep golden brown and crispy.

Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite chutney.