Step 1: Prepare the Onions

Cut the bottom and top off two small onions. Cut each onion in half lengthwise. Remove the skins and the core by cutting down on an angle. Make another horizontal cut, then slice the onions thinly lengthwise. Separate all the onion slices and set them aside.

Step 2: Prepare the Bhaji Mixture

In a bowl, combine 1 1/2 cups chickpea flour, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/4 teaspoon hot chili powder, salt, and pepper. Stir these dry ingredients until they are well incorporated.

Step 3: Combine Onions and Batter

Add all the onion slices to the dry mixture and stir until they are really well coated.

Step 4: Add Water to Batter

Measure out 3/4 cup of water and start adding it about 2 tablespoons at a time, stirring continuously. Keep adding a little more water until the mixture is just moistened and becomes stiff and pliable, holding its shape well. The video used just under 3/4 cup of water.

Step 5: Heat the Oil

On medium heat, heat your fry oil until it reaches 360°F. If you don't have a fryer thermometer, drop a small piece of onion into the hot oil; if it sizzles, it's ready.

Step 6: Fry the Bhajis

Drop even spoonfuls of your bhaji mixture into the hot oil. Fry them for about 3 to 4 minutes on each side, or until they are nice and golden. Do not put too many bhajis in at once; about six or seven at a time is sufficient to prevent the oil temperature from dropping.

Step 7: Drain the Bhajis

Once golden, take the bhajis out of the oil and lay them out on a paper towel to drain. Continue frying the remaining mixture.

Step 8: Prepare the Raita - Toast Cumin Seeds

In a small pan on medium heat, dry roast 1/2 teaspoon of cumin seeds for about 3 or 4 minutes until they're nice and toasted. The video used ground cumin, but whole seeds can also be used.

Step 9: Prepare the Raita - Combine Ingredients

In a bowl, combine 1 cup of plain yogurt, 2 tablespoons of freshly chopped mint, 1 chopped garlic clove, the toasted cumin seeds (ground or whole), salt, and pepper. Whisk until all ingredients are well combined.

Step 10: Serve

Serve the onion bhajis immediately with the garlic and mint raita.

• Do not add too much water to the bhaji mixture, or they will fall apart when frying.

• Do not overcrowd the pan when frying bhajis to maintain oil temperature and ensure proper cooking.

• Onion bhajis can be made ahead of time and reheated in a 300°F oven for about 10 minutes.

• Cumin seeds can be left whole instead of ground for the raita.