Heat the vegetable oil in a wok or large heavy-based pan over medium heat. Make sure the oil is at least 3 inches deep but not more than half full to prevent any spillage. Tip: Use a thermometer to ensure the oil is at the right temperature, around 350°F (175°C).

In a large mixing bowl, combine the sliced onions with minced ginger, chopped green chili, ground cumin, ground coriander, chili flakes, salt, garlic salt, gram flour, cornflour, and baking soda. Mix well until the onions are fully coated. Tip: You can use your hands to mix for better coating.

Gradually add water to the mixture, stirring until a thick batter forms. The batter should coat the onions but not be too runny; you may not need all the water. Tip: Start with ¼ cup of water and add more as needed.

To test the oil temperature, drop a small amount of the batter into the oil; it should sizzle and rise immediately. If it sinks, the oil is not hot enough. Tip: Always test the oil before frying a large batch.

Carefully spoon rounded tablespoons of the onion bhaji mixture into the hot oil, frying 4-5 bhajis at a time. Compact the mixture in your hand before dropping to ensure they hold their shape. Tip: Don’t overcrowd the pan, as this can lower the oil temperature.

Fry the bhajis for about 3-4 minutes, turning occasionally, until they are dark golden brown. Remove them with a slotted spoon and drain on paper towels. Tip: Keep an eye on them to avoid burning.

Repeat the frying process until all the mixture is used up, keeping the cooked bhajis warm in a low oven (around 200°F or 90°C). Tip: Don’t let them sit too long; bhajis are best served immediately!

Once all bhajis are cooked, place them in a serving bowl, sprinkle with fresh coriander, and serve hot with sweet and sour or sweet chili sauce. Tip: Serve them with a side of cooling yogurt or mint chutney for extra flavor.