In a large mixing bowl, combine the crumbled haggis, gram flour, rice flour, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, garam masala, and salt.

Gradually add water to the mixture, mixing until you achieve a thick batter that coats the haggis evenly.

Heat oil in a deep frying pan or kadhai over medium heat until it shimmers.

Once the oil is hot, take spoonfuls of the batter and gently drop them into the oil, frying in batches if necessary.

Cook the fritters for about 3-4 minutes on each side or until they turn golden brown and crispy.

Using a slotted spoon, remove the fritters from the oil and place them on a paper towel to absorb any excess oil.

Serve the hot fritters alongside your favorite chutney or sauce.