1-First, mix the gram flour, plain flour, spices, and salt in a large bowl to blend everything well. Gradually whisk in the chilled lager to form a smooth batter, then gently fold in the spring onions and shallots for even distribution.

2-Preparing the Chutney: For the chutney, blend the mint leaves, chopped coriander, green chilli, ginger, a pinch of ground cumin, lemon juice, and 2-3 tablespoons of cold water until you get a smooth mixture. This adds a fresh, tangy dip that complements the bhajis perfectly.

3-Frying the Bhajis: Heat vegetable oil in a pan to 180°C, or test by dropping in a bread cube to see if it browns in 30 seconds. Carefully drop heaped tablespoons of batter into the hot oil and fry in batches for 3-4 minutes until crisp and brown. After frying, drain the bhajis on kitchen paper and season with sea salt, then keep them warm in a low oven while you finish the rest.

4-Follow these steps closely for the best outcome: First, rinse and finely chop the spring onions, including the green tops, to ensure freshness in every bite. In a large bowl, combine chickpea flour, cumin seeds, chili powder, and salt; mix thoroughly to blend spices evenly. Gradually add water or lager to the dry ingredients while stirring until a thick batter forms that can coat the spring onions well. Fold the chopped spring onions into the batter, ensuring even distribution for consistent flavor. Heat oil in a deep pan over medium heat to 350°F (175°C), making sure it’s hot enough for frying. Drop spoonfuls of the batter into the hot oil, frying a few bhajis at a time without overcrowding. Fry until golden brown and crispy, approximately 3-4 minutes, turning occasionally for even cooking. Remove bhajis with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with chutneys or dips of choice.