Begin by peeling and thinly slicing the two medium onions. Aim for uniform slices—about 1/8 inch thick—for even cooking and maximum crispiness.

In a separate medium bowl, combine 1 cup of chickpea flour, 1 tablespoon of optional nutritional yeast, ¾ teaspoon of ground cumin, ¾ teaspoon of salt, and ½ teaspoon of ground turmeric. Gradually whisk in ½ cup of water until you reach a medium-thick batter consistency.

Carefully fold the sliced onions into the prepared batter, ensuring each piece is fully coated.

Preheat a large skillet over medium heat and add 1 tablespoon of your chosen oil, preferably coconut. Wait about 2 minutes until the oil shimmers slightly.

Spoon small amounts of the onion and batter mixture into the hot skillet, placing about 4 bhajis at a time to avoid crowding.

Once the bhajis are beautifully crispy and golden, carefully remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil.