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First, peel and then use a sharp knife or mandoline to slice the onions into thin strips and set them aside.
In a medium/large mixing bowl, combine all the remaining ingredients (except the oil) and whisk into a medium-thick batter. If the batter is too thick, add a little more water, one teaspoon at a time.
Stir in the sliced onion (I used my hands), mixing well until they’re fully and evenly coated in batter.
Meanwhile, heat a large skillet over medium heat with at least one tablespoon of coconut oil. Once hot, use tongs to drop small portions of the battered onions into the pan (I cooked 4 fritters at a time).
Cook the onion bhaji for about 2-4 minutes per side until golden and crispy. Repeat with the remaining onion mixture and enjoy!