Place all the ingredients in a large mixing bowl and stir until all the ingredients are well incorporated.
Heat about 5cm (2in) of oil in a wok or deep pan.
Test whether the oil is hot enough by dropping a small quantity of the batter into the oil. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
Form a ball, with a diameter of no more than 7.5cm (3in) with your hands, place it on a slotted spoon and lower it into the oil. Remove the spoon. Repeat, but don’t add too many balls at a time, because you risk lowering the oil temperature too much.
Cook the balls for a few minutes, turning once, until they are evenly browned and crisp, so about 3-4mins. Repeat the process until you have used up all the batter.
Drain on kitchen towel, season to taste and keep warm while you cook the rest.
Serve with Raita (combine all above ingredients)