Firstly, take onions, peel then and slice them vertically to get long shredded onions or use a tool to shred the onions.
Take a mixing bowl, add the shredded onions, press them well as the onions separate well and release water too.
Add salt, red chilli powder, turmeric powder, ginger garlic paste, cumin seeds, curry leaves, coriander leaves, baking soda.
Mix them well.
Add the besan or the chick pea flour little by little and mix them well without adding water.
The onion releases water which is sufficient enough to make the batter.
The besan should not be added more and just added enough to give a thick consistency to the batter.
If the batter is too dry to mix, just sprinkle few water drops and not more to mix the batter.
Heat oil for deep frying.
Take small portions of the mixed batter in fingers and drop them in oil.
Deep fry them on low to medium flame.
Fry them on all sides until all sides are fried well by flipping them on either sides.
Take them out and place them on a tissue paper to remove the excess oil from the bhajiyas.
Fry them in batches if the batter is more.
Serve hot with tea.
Check out the recipe video procedure too.