Begin by peeling the medium onions and slicing them into thin strips. Set the onion slices aside.

In a mixing bowl, combine the chickpea flour, ground cumin, salt, ground turmeric, and optional nutritional yeast. Gradually add water while whisking until you achieve a medium-thick batter consistency.

Carefully fold the sliced onions into the prepared batter, ensuring each piece is evenly coated.

Heat 1-2 tablespoons of coconut oil in a skillet over medium heat until shimmering.

Drop spoonfuls of the batter-coated onion mixture into the hot oil, frying for approximately 2-4 minutes per side until golden brown.

Remove the bhajis from the skillet and let them drain on paper towels. Serve immediately with chutney or raita.