In a large bowl combine the flour with 225ml (8fl oz) water until you have a smooth but thick paste. Add the garlic, spices, onions, coriander and lemon juice then mix so that the bhaji paste coats the onions thickly when a small clump is held in your finger tips.

Fill a wide, deep pan with vegetable oil so that it comes up the side at least 10cm (4in) and heat at a medium temperature until a crumb fizzles in the oil and takes 30 seconds to brown.