Super Crispy Onion Bhajis with Green Chutney

Slice 750g of red onions finely and transfer them to a large mixing bowl.

Add 1.5 tbsp Kashmiri chili powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 0.5 tsp turmeric powder, 0.5 tsp garam masala, 0.5 tsp freshly cracked black pepper, 1 tsp ajwain seeds, 1 tbsp garlic paste, 0.5 tbsp ginger paste, 1 tbsp chopped curry leaves, 2 tbsp chopped cilantro, 2 chopped green chilies, 2 tsp fresh lemon juice, and 1 tsp salt to the onions. Mix and squeeze the onions until they soften, release their juices, and become well coated with spices.

Add 175g gram flour and 125g rice flour to the onion mixture. Mix thoroughly with tongs, squeezing as you go until the flours completely coat and bind the onions into a cohesive batter without using any water.

Cover the bowl with plastic wrap and set it aside to rest while preparing the dipping sauce.

In a blender jar, combine 1 cup cilantro, 0.5 cup mint leaves, 1 chopped green chili, 1 clove garlic, 0.5 tsp cumin powder, 1.5 tbsp lemon juice, 0.75 tbsp sugar, 0.25 tsp salt, and 2 tbsp water. Blend into a smooth paste, then mix in 1 cup yogurt until smooth.

Heat 500ml oil in a heavy-bottomed pot. Test the temperature with a wooden skewer until steady bubbles rise to the surface.

Drop the onion mixture into hot oil a spoonful at a time, frying 4 to 5 pieces in small batches. Use a spider skimmer to move them around and fry until golden brown and crispy, then remove and drain.

Briefly fry 1 tbsp curry leaves in the remaining hot oil. Plate the crispy onion bhajis with fried curry leaves, lemon wedges, and green chilies, and serve alongside the green chutney.