Begin by making the onion bhajis. Slice 3 large onions thinly. In a large mixing bowl, combine the onions with 1 chopped chili, 2 minced garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon each of ground turmeric, ground coriander, ground cumin, and garam masala.

Add 150 grams of all-purpose flour and 1 teaspoon of baking powder to the onion and spice mixture. Mix well, adding enough water to form a thick batter that coats the onions.

Heat vegetable oil in a deep fryer or a deep skillet. Once hot, drop spoonfuls of the bhaji batter into the oil. Fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

For the chips, cut 500 grams of potatoes into sticks and fry in the same oil until golden and crispy, or bake in the oven at 200°C (392°F) for 25-30 minutes.

Prepare the salad by combining chopped lettuce, sliced plum tomatoes, and spinach leaves in a salad bowl.

Serve the hot bhajis and chips with the fresh salad on the side. Accompany with mango chutney for dipping.