Peel and slice the red onions into thin rings, separating each layer gently.

In a large mixing bowl, combine the gram flour, curry powder, garam masala, ground cumin, garlic powder, ground turmeric, chili powder, and salt. Gradually whisk in 120ml of water until a thick, smooth batter forms.

Carefully fold the sliced onions into the batter, ensuring each piece is well-coated.

In a non-stick skillet, pour in a shallow layer of vegetable oil and heat it over medium-high heat.

Gently drop tablespoons of the onion mixture into the hot oil and fry for about 4-5 minutes on each side.

Once cooked, carefully remove the bhajis with a slotted spoon and place them on paper towels.

In a blender, combine chopped coriander, lime juice, ginger, garlic, brown sugar, and optional green chili. Blend until smooth and creamy.

Enjoy your hot onion bhajis immediately, paired with the zesty coriander dip for an unforgettable experience.