Slice the onions and coat with the salt, this helps draw the moisture out and makes them crunchier. While they are soaking mix the Ground Cumin, Ground Coriander, minced ginger, Besan Flour and Gluten free flour together . Then mix the eggs into the salted onions and incorporate the dry ingredients.
Fill the deep fryer with the oil to the maximum level, and set the temperature to 180°. Have a dish next to the deep fryer lined with paper towel ready to place the Bhajees in.
For the Riata simply mix the yoghurt, cumin, the grated cucumber, garlic, lemon juice and salt together, set aside.
Once the red dot has stopped flashing on the deep fryer, place a tablespoon on the onion mixture into the hot oil, have the basket down and always place things into a hot fryer toward the back of the fryer so you don’t splash hot oil towards yourself. You want them to be lace like, so spread the mix out a little as you place into the fryer.
They should take about 2-3 minutes, place straight on to the paper towel to let drain then serve while hot with the Riata.