Begin by heating vegetable oil in a wok or deep frying pan over medium-high heat, bringing it to 180°C (350°F).

In a large mixing bowl, combine the thinly sliced onions, minced ginger, green chili, ground cumin, ground coriander, dried coriander leaf, chili flakes, ground fenugreek, salt, and garlic salt. Stir together.

Add gram flour and cornflour to the bowl, sprinkling in bicarbonate of soda. Gradually pour in enough water to achieve a thick batter-like consistency.

Carefully scoop heaped tablespoons of the onion mixture and gently drop them into the hot oil, frying the bhajis for about 3-4 minutes.

Once fried golden brown, lift them out of the oil with a slotted spoon and place on kitchen paper. Garnish with fresh coriander and serve.