Start by melting the coconut oil in a frying pan on a high heat.

Peel and slice the onions into quarters. Slice each quarter into thin strips (as thin as possible) so you have quarter onion rings.

In a bowl, mix together the eggs, gram flour, turmeric, ground coriander, cumin seeds and ground cumin. Season well with salt and pepper and mix thoroughly.

Add the onion slices and toss in the mixture so that they are completely coated.

Take a small amount of the coated onions on a spoon and drop into the hot coconut oil. It should start to sizzle as it hits the oil - if not your oil is not hot enough.

Fry on one side for 2-3 minutes until golden brown and then flip to fry on the other side for another two minutes.

Repeat with more of the mixture until you have used it all. You can fry 3-4 at once.

Once the bhajis are cooked on both sides remove from the oil and rest on a piece of kitchen roll to absorb some of the excess oil.

Serve warm with some cucumber raita or mango salsa as an appetiser or alongside a curry as a side dish.