• Place sliced onions in a bowl. Sprinkle with salt.
• Using your fingers, rub the salt into the onion slices and separate the slices. Set aside for 15 minutes so the onions will release moisture and turn soft.
• Add green chilies (if using), coriander (cilantro) leaves and minced ginger. Mix well.
• Add ground turmeric, ground cumin, ground coriander, ground carom and red chili powder. Mix well.
• Add besan and rice flour. Mix well. Make sure the onion slices are coated in the spices and flour.
• Meanwhile heat oil for deep frying. When oil is hot, add a spoonful of onion mixture. Fry, turning occasionally with a slotted spoon, until crisp and golden.
• Using a slotted spoon, remove bhaji from the oil and drain on an absorbent towel.
• Depending on the size of the pan, you can make more bhajis at a time. Make sure there’s no overcrowding. Fry over medium heat to avoid burning or soggy bhajis.

To make in an air fryer:

• Air fry bhajis at 180C or 359F for 12-18 minutes. Turn them halfway through cooking to ensure even browning.

To make in oven:

• Add ¼ teaspoon baking soda to the onion mixture. Preheat oven to 220C or 425F.Place spoonfuls of onion mixture on a baking sheet. Spray with a little oil. Bake for 20- 25 minutes or until the bhajis are crisp and golden.