Prepare the onion mixture

• Slice the onions thinly and place them in a mixing bowl.
• Add the chopped coriander, green chilli, turmeric, garam masala, Kashmiri chilli powder and salt.
• Mix well and let the onions soften slightly.

Make the batter

• Add the chickpea flour and rice flour to the onions.
• Add water a little at a time and mix to form a semi-thick batter that coats the onions.

Fry the bhajis

• Heat the oil to 165 °C.
• Drop small clusters of the batter into the hot oil and fry until crispy and golden.
• Lift out with a slotted spoon and drain on a paper towel or wire rack.

Make the cucumber raita

• Grate the cucumbers and squeeze them dry in a cheese cloth or kitchen towel.
• Combine the yogurt, grated cucumber, mint, coriander, lime juice, garam masala and salt.

Serve

• Serve the onion bhajis with the cucumber raita.