Slice 2 medium-sized onions thinly and chop a handful of fresh coriander leaves.
In a bowl, combine 1 cup of chickpea flour (besan), 1/2 tsp red chili powder, 1/2 tsp turmeric, 1/2 tsp garam masala, and salt to taste.
Add the sliced onions and chopped coriander to the dry mixture, and mix well.
Slowly add water, a little at a time, to form a thick batter. The onions should still be visible.
Heat enough oil in a deep frying pan on medium heat. To check, drop a small piece of batter—it should sizzle and rise.
Carefully drop spoonfuls of the batter into the hot oil. Fry until golden brown and crisp.
Remove the bhajjis and drain excess oil on paper towels. Serve hot with green chutney or tamarind sauce.