Sprinkle a tsp of salt over the onion slices massage it in really well and let it rest for 15 minutes. This helps draw out the moisture.

Soak the grated potatoes in cold water to remove excess starch as well.

After 15 minutes, drain the liquid, squeeze out the liquid from the potato as much as possible, and add it to the drained onions.

You can choose to keep the onions this way to rinse off the salt btw. Depends on how much salt you want in the bhajis.

Now add the rest of the ingredients except oil and mix it well with your hands.

Heat oil in a frying pan and test with a bit of the batter to see if it's ready. If it rises immediately up with bubbles then it's ready.

Take rough amounts of the bhaji mix, they don't have to be uniform or shaped any particular way, and drop them carefully in the oil.

Let them fry for a good 5-7 minutes until they are golden brown. You can do a double fry if you like at the end to make sure they are even crispier.

Carefully take them out of the oil with a slotted spoon and let them drain on kitchen paper towels.

Serve hot with mint cilantro chutney and enjoy!