Vegan Onion bhajis

There are many versions of onion bhajis online with variations on the flour used, the combination of spices, some add butter ! and even eggs !! I think it best to make it once and then tweek the recipe to your own taste. The recipe below is how I would normally make them but I have found a couple of additions I will try next time we have them.
Some recipes mix dry ingredients first and make a batter then add onions and coriander leaves and some put everything in the bowl and mix in one go, I don't think it really matters as I have tried both and the results are the same. Also I saw a recipe that used wheat flour which may taste ok but I recently had a masala dosa made with wheat flour and it does not really work like the genuine article.
Ingredients as follows:

3 or 4 tablespoons of gram flour (chick pea flour)
1 and a half or 2 tablespoons of rice flour, basically half rice flour to gram flour
1 medium teaspoon turmeric powder
1 heaped teaspoon of cumin seeds (one recipe chopped the seeds which might release more flavour so I will try this next time.
half a teaspoon of chilli powder (optional)
about half a teaspoon of salt or more to your taste.
2 finely chopped hot green finger chillies, I leave the seeds in as I like it hot.
about 1 tablespoon of finely chopped ginger
4 or 5 cloves of garlic finely chopped or crushed in a garlic press
2 medium onions, peeled chopped in half top to bottom and sliced thinly
4 to 6 tablespoons of coriander leaves chopped or more if you like.
Add a little water and mix all together. The batter should be thick enough to loosely stick the onions together but not so thick like a dough, if it is too stiff add a little more water or if too thin add a little more flour.
To deep fry I use a medium sauce pan with 2 to 3 inches of sunflower oil, use a pan that you only fill by half to 2 thirds with oil, if it is too full it is dangerous. Heat the oil, online recipes say it should be heated to 180 degrees but if, like me, you dont have a kitchen thermometer when you think it is hot enough drop a little bit in and see if it sizzles and rises to the top, if it does then fry the mixture in small golf ball sized potions, do not overfill the pan as it reduces the temperature. Too hot and they are cooked outside but raw in the middle, too cold and they come out greasy and not very nice.
Practice helps and I can judge the temperature quite well, turn the heat up or down accordingly. Place on kitchen towel to drain

Two other ingredients that I saw online and will try are the juice from a quarter of a lemon and some curry leaves chopped up. A note on curry leaves I may have mentioned in a previous recipe is do not buy them dry as most supermarkets sell them as they lose ALL their flavour when dried, buy them fresh from most good Indian shops and freeze them, they retain all of their flavour this way. When I last cooked these bhajis there were some left over so I warmed them in the oven and they came out even more crispy