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In a deep bowl, combine the thinly sliced onions and thickly grated potatoes.
Add the finely chopped green chillies, garlic, and coriander to the bowl.
Sprinkle in the cumin seeds, chaat masala, chilli powder, turmeric powder, and coriander powder.
Pour in the lemon juice and season with salt.
Add the besan and rice flour, then mix everything together until well combined.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, drop small portions of the mixture into the oil and fry until they turn golden brown.
Remove the fritters from the oil and drain on paper towels.
Serve the hot bhajias with the assorted chutneys.