Add the flours to a mixing bowl. Stir in the ghee and lemon juice and just enough cold water to bring it to the consistency of double cream. Stir in the spices and herbs and salt to taste. Stir in the onions so they are well coated.

Heat the oil in a large deep pan. Drop a small piece of batter into the oil to test it. The batter should sizzle as it hits the oil and it should then float.

Drop in about 15 onion pieces at a time into the oil. Using a spoon to rough the balls of the onion mixture of the oil a few at a time. Cook for about four minutes, turning occasionally, until crisp and golden. Line a plate with a paper towel. Remove the Onion Bhajis from the oil with a slotted spoon and place on the paper towel. Let cool and then serve.