If the balls disintegrate or break while frying, the amount of fat ( in this case we use ghee) is to be blamed although adding a lot of baking powder could be "one of the reasons". What I'm trying to say is too much fat like ghee or butter will cause the balls to disintegrate while frying.

Actually I disagree. I have fried multiple times using ghee without breakage. Indians (previous generations) used Ghee or sesame oil predominantly to fry without any hassle. As long as the recipe is right (without too much moisture ..etc), there is no disintegration. --DK

Fake! Sorry to be rude, even I tried to put less baking soda, it started to break while frying, the reson is because of the fat contains in the butter, do not use margarine, use either unsalted butter or ghee, chek the fat percentage on the butter also. If you are using margarine, more flour and suji is needed to prevent breaking and it works fine for me.