Crispy Onion Bhaji

Finely slice the onion and carrot, and finely chop the green chili. Reserve.
Combine all the dry ingredients in a bowl. Mix gram flour, coriander powder, cumin powder, garam masala, turmeric, salt, curry leaves, cornflour, and bicarbonate soda using a large bowl.
Add the fresh coriander, finely chopped, and a squeeze of lemon.
Gradually pour the water into the mixture.
Combine until all ingredients are incorporated and form a homogeneous batter. If the mixture is too dry, add a little more water. If the mixture is too wet, add a little more gram flour. You need a thick batter.
Add into the mixture the sliced onion and carrot and green chili.
Mix the fresh ingredients into the batter until everything is well coated and ready to shape your bhaji.
Heat some vegetable oil in a non-stick pan to medium temperature.
Using a spoon, form the bhajis making sure they have a similar size so they cook evenly.
Drop them into the pan once the oil is hot. You may need to make a few small batches if you are not using a large pan to ensure they don't stick.
Cook until golden, turning them halfway to make sure they cook evenly on both sides.
When cooked, take them out of the pan, and leave them on kitchen paper for a couple of minutes to remove the excess oil.
Add a pinch of salt while still warm and serve.