Prepare the Batter:

1. In a large mixing bowl, combine the gram flour, baking powder, salt, ground cumin, and ground turmeric. Mix well.
2. Add the chopped green chilies and cilantro to the dry ingredients. Stir to combine.

Mix the Onions:

1. Add the thinly sliced onions into the dry mixture, ensuring the onion slices are well coated with the spices.

Add Liquid Ingredients:

1. Pour in the lemon juice and gradually add 5-6 tablespoons of water, mixing as you go. The mixture should form a thick, sticky batter that holds the onions together.

Fry the Bhajis:

1. Heat oil in a deep frying pan or pot over medium-high heat (around 350°F/175°C). You’ll need enough oil to submerge the bhajis for deep frying.
2. Using your hands or a spoon, scoop small portions of the onion mixture and carefully drop them into the hot oil.
3. Fry the bhajis in batches for about 3-4 minutes per side, or until they are golden brown and crispy.
4. Remove the bhajis from the oil using a slotted spoon and drain on paper towels.

Serve:

1. Serve the crispy onion bhajis hot, garnished with extra cilantro if desired, alongside chutneys or yogurt dip.