Slice the onions finely and put them in a large bowl.
Put all dry ingredients (except the wheat gluten) with the onions in the bowl.
Mix some water with the wheat gluten in a separate bowl to make a batter-like consistency.
Put the wheat gluten batter into the large bowl and blend in quickly with the other ingredients.
Preheat the ghee in a non-stick frying pan until medium heat (test with some onion slices).
The mixture should stick together so you can make about 8 equal bhajis
Once the ghee is at the right temperature, fry them in batches of 4.
When they are brown at the bottom, carefully turn them over so they don’t fall apart.
When they are brown on both sides, take them out and rest on a double piece of kitchen roll.
Then make the next batch and repeat the frying process.
When they are all done, present them on a nice plate and sprinkle some coriander leaves.
Best to eat them when they are still hot.