Combine the sieved gram flour, finely chopped onions, cumin, coriander, turmeric, and a pinch of salt and pepper in a large mixing bowl. Mix thoroughly until the spices and onions are evenly distributed.
Gradually add water, a tablespoon at a time, stirring gently until you form a thick, sticky batter that holds together but isn’t too runny. The batter should be moist enough to shape but not watery.
Pour enough oil into your deep-fryer or saucepan to reach about 5cm (2 inches) deep. Attach a thermometer and heat the oil to 180°C (356°F) until it shimmers and bubbles gently.
Using a spoon, drop about a tablespoon of batter into the hot oil, shaping it into small fritters. Be careful not to overcrowd the pan so the oil stays hot and the bhajis turn crisp.
Fry the bhajis for 3-4 minutes, gently stirring and flipping occasionally, until they turn deep golden brown and crispy around the edges. You’ll hear a crackling sound as they fry.
Use a slotted spoon to lift the crispy bhajis out of the oil and place them on paper towels to drain excess oil. Repeat with the remaining batter, maintaining the oil temperature.
Let the bhajis rest for a minute, then serve immediately while hot and crunchy, with your favorite chutney or yogurt for dipping. Enjoy the warm, aromatic bites that bring back nostalgic memories.
