Combine all the ingredients, except the oil, in a bowl.
Season with salt.
Gradually stir in 4 tablespoons water to make a thick, stiff batter.
Heat enough oil for deep-frying in a kadhai or deep frying pan (skillet) to 180°C / 350"F, or until a cube of bread browns in 30 seconds.
Then reduce the heat slightly.
With damp hands, take a ladleful of the batter and flatten it into a 5cm / 2 inch round patty.
Working in batches, slip the patties gently into the hot oil.
Deep-fry, turning frequently, for 2-3 minutes, or until the patties are golden brown and crisp.
Remove with a slotted spoon and drain on kitchen paper (paper towels).