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Preheat the oven to 180C/gas mark 4 and line two baking trays with lightly oiled foil.
Put the ginger, green chilli and cumin seeds into a pestle and mortar along with a small pinch of salt, bash to a coarse paste and leave to one side.
Peel and halve the onions, then slice them into ½cm half-moon shapes.
Fry the onions until translucent and soft.
Put the onions into a bowl and add the ginger, green chilli and cumin paste, along with the chickpea flour, fresh coriander, red chilli powder, ground coriander, turmeric, lemon juice and salt. Mix thoroughly.
Add water to form a thick batter.
Drop spoonfuls of the mixture on baking trays and bake for 25-35 minutes until crispy and browned.
Serve with chutney.