1-First, gather and prepare all ingredients, such as washing and finely slicing the spring onions at an angle. In a large bowl, mix the gram flour, plain flour, ground turmeric, cumin, coriander, mustard seeds, and sea salt. Gradually whisk in the chilled lager until a smooth batter forms, which takes about 2 minutes for the right consistency.

2-Stir in the sliced spring onions and shallots to ensure even distribution. Next, blend all chutney ingredients mint leaves, coriander, green chili, ginger, ground cumin, lemon juice, and cold water until smooth, creating a fresh dip. Heat vegetable oil to 180°C, or until a cube of bread browns in 30 seconds, for safe frying.

3-Drop heaped tablespoons of the batter carefully into the hot oil and fry in batches for 3-4 minutes until crisp and browned. Drain the bhajis on kitchen paper to remove excess oil, season with sea salt, and keep warm in a low oven while frying the rest. Serve hot with the mint and coriander chutney for dipping, and enjoy the preparation time of approximately 50 minutes.