Peel and thinly slice the onions crosswise. Separate the slices into thin strips and place them in a large mixing bowl. Lightly fluff the onion strips with your fingers so they are not clumped together.

Add the chopped cilantro, chopped green chili (if using), and grated ginger to the sliced onions. Toss to distribute evenly.

Sprinkle the besan (chickpea flour) and rice flour over the onion mixture but do not mix yet.

Spices & Seasoning

In a small bowl, combine salt, turmeric, ground cumin, ground coriander, red chili powder, and baking powder. Mix the dry spices so they are evenly distributed.

Pour the spice mixture over the onions and besan. Using your hands or a spoon, gently toss everything together so the onion strips are well coated with flour and spices. The mixture should start to hold together; if it feels too dry add water, 1 tablespoon at a time, until a thick, sticky batter forms that just clings to the onions (about 2–3 tablespoons total). Avoid making it runny — it should be cohesive but still loose enough to drop with a spoon.

For Frying & Serving

Heat oil in a deep, heavy-bottomed pan or a deep fryer to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small pinch of batter into the oil; it should sizzle and rise steadily to the surface without browning instantly.

Using two spoons or your fingers, form small mounds of batter (about 2–3 tablespoons each) and gently slide them into the hot oil, frying in batches. Do not overcrowd — fry 4–6 pieces at a time depending on pan size. For 5 pcs you will likely have 1–2 batches.

Fry the bhajis, turning occasionally, until they are golden brown and crisp all over, about 3–4 minutes per batch. Adjust heat as needed to maintain temperature; lower slightly if they brown too fast before cooking through.

Use a slotted spoon to transfer the fried bhajis to a paper towel–lined plate to drain excess oil. Let rest 1–2 minutes to firm up.

Serve hot, 4–5 bhajis per plate, with lemon wedges and chutney on the side.