Mix the flours, butter and lemon together with cold water until you have a ‘just’ pourable consistency.
Add in the spices, ginger and garlic and then stir through the onion.
Fill a large pan up to a third with the oil and then heat until a cube of bread browns in 30 seconds. Fry small spoonfuls of the mixture in batches for 2-3 minutes or until golden and crisp and drain on kitchen towel.
Sprinkle with salt while they are still hot. Let the bhajis cool slightly while you make the dip.
Combine the yoghurt and garlic with a good sprinkle of salt and then gently stir in the mint.
Serve the bhajis with the dip and lemon wedges.
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