Put the flour, grated cheese, garam masala, eggs and milk into a large bowl.
Season with salt and pepper and stir to make a smooth paste.
Add the baking powder and stir well.
Set aside for about half an hour.
Heat a little oil in a wok or deep, heavy-based frying pan (skillet).
Carefully add spoonfuls of the batter, about 6 at a time, to the hot oil.
Cook until golden brown, then turn the fritters over and cook the other side until golden.
Remove them with a slotted spoon.
Drain on kitchen paper (paper towels).
Serve hot with ketchup.