1. Mix together the onions, lemon juice, garlic puree, turmeric, coriander, Major Sri Lankan Pan-Asian Base Paste and Major Roast Onion Stock Paste.
2. Add the chickpea flour and water a little at a time until the onions are well. The mixture should not be a batter but should stick and hold together well.
3. Heat oil to 180°C. Make loose balls of the bhaji mixture and drop them into the oil.
4. After a few minutes, turn the bhajis over and continue to cook for a few more minutes.