Spiced Egg Cutlets

**Boil Eggs & Potatoes:** Place 6 large eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes for hard-boiled eggs. Simultaneously, boil the potatoes in their skins (or peeled and chopped) until very tender. Drain both and set aside to cool.

Once cool, peel the hard-boiled eggs and slice each egg in half lengthwise. Set aside the egg white halves. Gently scoop out the egg yolks into a mixing bowl.

Peel the boiled potatoes and add them to the bowl with the egg yolks. Mash the potatoes and yolks together until smooth. Set aside.

**Prepare the Spice Mixture:** Heat 1 tablespoon of oil in a small pan over medium heat. Add finely chopped onion, green chillies, and ginger-garlic paste. Sauté until the onion is softened and translucent (about 3-5 minutes). Add the chopped curry leaves (if using) and sauté for another minute.

Stir in the turmeric powder, coriander powder, garam masala, and red chili powder (if using). Cook for 30 seconds until fragrant, stirring constantly to prevent burning. Remove from heat.

**Combine Filling:** Add the cooked onion-spice mixture, chopped fresh coriander leaves, salt, and black pepper to the mashed potato-yolk mixture. Mix well until all ingredients are thoroughly combined and it forms a cohesive dough-like consistency. Taste and adjust seasoning if needed.

**Assemble the Cutlets:** Take one half of a hard-boiled egg white. Take a portion of the potato-egg yolk mixture (enough to surround the egg white half and make a full 'egg' shape). Press the potato mixture around the egg white half, molding it gently to fully enclose the egg white and form an oval or round 'cutlet' shape. Ensure there are no cracks, as this can cause it to break during frying. Repeat with the remaining egg halves and potato mixture.

**Bread and Fry:** In a shallow bowl, whisk the remaining raw egg with a pinch of salt. Place the breadcrumbs in another shallow dish.

Dip each formed egg cutlet first into the beaten egg, ensuring it's fully coated, then transfer to the breadcrumbs, pressing gently to coat thoroughly on all sides. Repeat this process for all cutlets.

Heat oil for deep frying in a deep pan or wok over medium-high heat. The oil should be hot enough to sizzle when a small piece of breadcrumb is dropped in (around 170-175°C / 340-350°F).

Carefully place the breaded egg cutlets into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.

Remove the fried cutlets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve hot with tomato ketchup, mint chutney, or any favorite dipping sauce.