Mix together all of your dry ingredients.

Make a little well and add your garlic and ginger paste. Then slowly add water and mix until you reach a thick heavy dropping consistency. If you have the time, let your batter rest now for at least ten minutes.

Add your chopped up roast chicken to the batter and give it a good stir.

Heat a couple of tablespoons of oil in a non stick frying pan. Drop a spoonful of the batter mix into your pan and fry the fritters in batches for a few minutes on each side until golden brown. Serve with chutney.