Step 1: The Precision Slice

Peel your onions and halve them. Using your mandoline or a very sharp knife, slice them into paper-thin semi-circles. Pro Tip: Don't rush this. The "nest-like" appearance of a great bhaji comes from these long, thin strands.

Step 2: Crafting the Batter

In your mixing bowl, whisk together the chickpea flour, nutritional yeast, cumin, salt, turmeric, green chili, and herbs. Gradually pour in the 1/2 cup of water and lime juice. Whisk until you have a medium-thick batter. It should be thick enough to coat a spoon but not as dense as bread dough. If it feels like a paste, add water one teaspoon at a time.

Step 3: The Marriage of Onion and Batter

Add your sliced onions to the bowl. Now, get your hands in there! Gently toss and turn the onions until every single strand is lacquered in the spiced batter. This ensures that the bhaji doesn't fall apart in the pan.

Step 4: The Heat Check

Place your skillet over medium heat and add one tablespoon of coconut oil. Wait until the oil shimmers. To test, drop a tiny bit of batter into the pan; if it sizzles instantly and rises to the top, you are ready.

Step 5: The Fry

Using tongs or a large spoon, drop small, loose mounds of the onion mixture into the skillet. Do not press them flat; the "craggy" edges are what make them crispy.

Cook for 2–4 minutes per side.

Once the edges are a deep amber and the center is firm, transfer them to a plate lined with paper towels to catch any residual oil.