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Begin by slicing the onions thinly.
In a bowl, combine the sliced onions with the finely chopped ginger, green chillies, and chopped coriander.
Add the gram flour, rice flour, and corn flour to the onion mixture.
Sprinkle in the turmeric, Kashmiri chilli powder, and salt, then add a little cold water.
Squeeze the juice of half a lemon into the mixture and stir well to combine.
Ensure the onions are well coated with the flour and herbs, but avoid adding too much flour to keep the flavor intact.
Shape the mixture into small bhaji portions.
Heat oil in a pan over medium heat and carefully add the bhajis.
Fry the bhajis, stirring occasionally to prevent them from sticking together, and fry in batches to avoid overcrowding.
Once they are golden brown and crispy, remove them from the oil and let them drain.
Before serving, sprinkle the bhajis with chaat masala.