In a small bowl, combine the psyllium husk powder and water then stir well. Set aside to thicken for 5 minutes.

In a medium bowl, mix together the gram flour, rice flour, spices and salt. Add the lemon juice, thickened psyllium husk powder and 150ml of the plant milk.

Psyllium husk has a tendency to clump, so make sure you mix very well to avoid lumps. IF this doesn't work, use a blender to smooth out the batter. The batter should be thick enough to coat the slices of onion but still quite runny. If your batter is too thick, add more of the plant milk until you have the perfect texture. Once you're happy with the batter, cover the bowl and place in the fridge to cool for minimum 15 minutes.

While the batter chills, peel and chop an onion in half, then using a mandolin on the lowest setting, slice the onion very thinly. Add the sliced onion to the batter, mix well to coat and return to the fridge for a further 5 minutes.

While the onion batter chills, place a medium high-sided saucepan over medium heat and add 2-3 inches of sunflower oil. Using a probe or candy thermometer, bring the oil to 170c/340f. If you don't have a thermometer, test the heat of the oil by dropping a small amount of batter into the pan - it should bubble immediately and brown in around 30 seconds.

Once the oil is up to temperature, remove the bhaji batter from the fridge. Carefully place a heaped dessert spoon of batter into the hot fat and fry for 30 seconds on each side or until very crispy and golden brown. Using a spider or slotted spoon, remove the hot bhaji and place on a plate lined with kitchen towel. Repeat the process until you have no remaining batter.

Serve the fresh bhajis immediately with mango chutney and some fresh coriander.