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Slice the hard boiled eggs and set aside. Pierce them with fork randomly, 4 times on each egg covering all the sides. This prevents the eggs from bursting. Slice each egg to 3.
Blend together onion, chili and ginger garlic with 2 tbsp. water to make a fine paste.
Mix together besan, salt, turmeric, masala powder, rice flour, chili powder and ajwain.
Add onion paste to this and make a batter using more water as needed.
Heat oil to deep fry, when the oil is hot enough. dip each slice in the batter. Fry in hot oil until golden.
Top egg bonda with chopped lemon onions and serve.