Combine all the ingredients, except the ghee and oil, in a bowl and mix well.
Season with salt, then gradually mix in 125ml / 4 1/2 fl oz (1/2 cup) water to make a thick, stiff batter.
Heat the ghee in a small pan until melted and mix it into the paste.
Heat enough vegetable oil for deep-frying in a kadhai or deep, heavy-based pan to 180”C / 350’F, or until a cube of bread browns in 30 seconds,
Then reduce the heat.
Working in batches, take a ladleful of the batter and, using damp hands, flatten it into a 5cm / 2 inch round patty.
Gently lower the patty into the hot oil.
Deep-fry, turning carefully, for about 2-3 minutes, or until golden brown and crisp.
Remove with a slotted spoon and drain and on kitchen paper (paper towels).
Repeat until all the batter is used up.