For the Bhaji:

Ingredients 

2 medium onions sliced vertically 

2 medium onions sliced horizontally 

2 spring onions chopped 

1 medium carrot grated 

1 tbsp ginger-chilli paste 

1-cup gram flour 

2 tbsp rice flour 

1 tsp chilli powder 

¼ tsp cumin seeds 

1 pinch soda-bi-carbonate 

Salt to taste 

Oil to fry bhajias 

Mix all above ingredients except salt, soda-bi-carbonate and oil and keep for ½ hour. 

Add salt, soda-bi-carb and 2 tbsp hot oil. 

Mix well and if the mixture is too dry, sprinkle little water. 

Bind onion mixture into lemon size balls and deep fry in hot oil. 

Cook until medium golden colour. 

Drain on kitchen paper and serve hot with yoghurt-mint dip. 

Tip 

If you want to keep the bhajia batter for a while, do not add salt to it, salt mixed with the batter will start releasing water from onions and the batter will become soggy and bhajias will not be crisp. 

Yoghurt-mint dip 

1 cup Greek style (thick) yoghurt 

1 tsp mint puree 

2 tbsp sugar 

Salt to taste 

Mix above all ingredients to a smooth paste.