Peel onions and slice them thin. Keep slices even so they cook nicely and stay soft inside.

Place onions in a bowl. Add salt and mix gently. Let them rest for ten minutes.

Onions release water while resting. This natural moisture helps bind the bhaji mixture later.

Add cumin, coriander, turmeric, chili powder and garam masala. Mix gently with clean hands.

Add chopped green chili and fresh coriander. These give heat and a bright fresh taste.

Sprinkle gram flour and rice flour over onions. Mix slowly until onions are well coated.

Add a little water if needed. The mixture should feel sticky, not runny or dry.

Heat oil in a pan over medium heat. Oil should be hot, but not smoking.

Take small portions of mixture. Gently drop them into hot oil using fingers or spoon.

Fry bhajis for three to four minutes. Turn them carefully until golden and crisp.

Remove bhajis with slotted spoon. Place on paper towels to absorb extra oil.

Serve immediately while hot and crispy. Enjoy with chutney or simple yogurt dip.