Ingredients: 

For the cutlet mixture:

4 hard-boiled eggs, finely chopped

2 medium-sized potatoes, boiled and mashed

1 small onion, finely chopped

2-3 green chilies, finely chopped (adjust to your spice preference)

1/2 teaspoon ginger-garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon garam masala

Salt to taste

1 tablespoon oil for sautéing 

For the coating:

1 cup breadcrumbs

2 eggs, beaten (for dipping)

Oil for shallow frying

Steps to prepare the Egg Cutlet:

• Heat 1 tablespoon of oil in a pan.
• Add the finely chopped onions and green chilies. Sauté until the onions turn translucent.
• Add ginger-garlic paste and sauté for another minute.
• Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Add the mashed potatoes and chopped eggs. Mix everything together and cook for a few minutes until the mixture is well combined. You can adjust the seasoning to your taste at this point.
• Allow the mixture to cool down to room temperature.
• Once cooled, take a portion of the mixture and shape it into a round or oval cutlet. You can make them as big or as small as you like.
• Dip each cutlet in beaten eggs, ensuring it's coated on all sides.
• Roll the egg-coated cutlet in breadcrumbs until it's evenly coated. Repeat this step for all the cutlets.
• Heat oil in a pan over medium heat for shallow frying.
• Carefully place the coated cutlets in the hot oil.
• Fry each side until it turns golden brown and crispy. It usually takes about 2-3 minutes per side.
• Once the cutlets are golden and crispy on all sides, remove them from the oil and place them on paper towels to drain excess oil.
• Serve hot with your favorite sauce or chutney. They go well with ketchup, mint chutney, or tamarind chutney.