Fry sliced onions in 30ml of oil until golden-brown.
Combine the cooked onions, chili, garlic, and haggis in a bowl.
Whisk 125ml of warm water into the flour to create a cream-like batter.
Stir the onion mixture into the batter and shape into small quenelles using teaspoons.
Heat vegetable oil to 180°C in a deep fryer or heavy pan.
Fry the bhajis in batches for 2 to 3 minutes until cooked through.
Drain fried bhajis on kitchen paper.
Boil all dip ingredients in a saucepan until the mixture thickens slightly.