Put the sliced onion, garlic ginger paste, coriander seeds, cumin powder, garam masala, red chilli powder, turmeric, dried fenugreek leaves, sea salt, fresh coriander leaves and fresh lemon juice or lemon dressing in a large bowl. Mix well and set aside for 1 hour.

Heat the oil for deep frying to about 160c/320f. If you're using a deep fat fryer with a basket, remove the basket before heating the oil (the bhajis would stick to the basket). Add 50g of the gram flour and all the rice flour or plain to the onion mixture and mix thoroughly, adding a little of the water until the mixture thickens slightly and slides slowly off a spoon (add the remaining gram flour if needed). Using two spoons, carefully add the bhaji mix to the hot oil, 1 heaped tablespoon at a time (the mix should be enough for 4-6 bhajis depending on size). Fry the bhajis for about 5 minutes, turning them occasionally until just beginning to colour. Use a slotted spoon to remove the bhajis from the oil and set aside on a plate to cool completely. At this stage the bhajis can be finished immediately, or covered and set aside in the refrigerator for up to 24 hours.

To finish the bhajis, heat the oil for deep frying to about 180/350f. Carefully place the bhajis in the hot oil and fry for about 2 minutes until heated through, golden and crispy. Remove from the oil with a slotted spoon, and place on a plate lined with kitchen paper to drain off excess oil.

Season the bhajis with a little sea salt and serve with pink pakora sauce.