Remove when they turn medium brown. When they are frying you can make some more of them. Repeat the procedure till the dough is over. When cool store them in air tight container. They last for a week.
Tips Apply oil to palms while rolling the 'chegodis.
To test if the oil is hot enough, drop a small piece of the dough in the oil - if it sinks to the bottom it is not hot enough. It should float and show signs of frying. While frying, maintain low or medium flame so that they fry slowly and come out crunchy.