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In a large bowl, tear the bread (including crusts) into very small pieces. You can also use a food processor but don't blitz too much as we don't want fine breadcrumbs.
Add the onions, spring onions, gram flour, ginger, chillies, coriander seeds, ajwain, kasoori methi, turmeric, lemon juice, baking powder, salt and 1 tbsp oil.
Using clean hands (or wear food-grade gloves), squeeze the mixture together to extract as much liquid as possible from the onions. This will take 8-10 minutes. You should be left with a thick mixture that holds together when squeezed into a ball. It's fine if some wispy bits of onion remain. If the mixture doesn't hold well, add a few drops of water and continue to mix until it does.
In a deep pan, suitable for frying, heat the oil to 180C/355F. Carefully drop ping-pong ball sized lumps of batter into the oil, trying not to overcrowd the pan. It's okay if they look messy and craggy - those are the best parts! Do not move them for 60-90 seconds to allow them to firm up a little. Then, use a perforated spoon to move the bhajis around in the oil so that they brown evenly, about 4 minutes.
Remove the cooked bhajis from the oil and allow to drain in a colander with a plate underneath or on a plate lined with kitchen towel. Serve hot.