First, to make the batter, take a bowl and put 1.25 cups of gram flour (besan) in it. Then, add ¼ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of regular table salt, and ¼ tsp of baking soda to it. Use a whisker to mix everything nicely.

Then add a little bit of water, and mix it nicely. Continue adding water gradually as required. Check it all through to make a batter of medium consistency. Cover it with a plate and keep it aside to rest for about 15 to 20 minutes so that it sets properly. (Pro tip: Do not add too much water to the batter at once. It will create large lumps which you will find difficult to mix. A smooth batter of medium consistency will ensure perfect coating and allow the chops to cook properly from the inside and fry evenly from the outside).

Now, take a mixer grinder and put 6 to 7 cloves of deskinned garlic, 6 to 7 pieces of fresh green chilies, and 1 piece of ginger of about half-inch size. Grind them to a coarse paste without adding any water to it.

Now, take the boiled and peeled potatoes on a plate and mash them nicely using a fork. (Pro tip: You can also grate the boiled potatoes if you want).

Now, add ½ tsp of cumin powder, ½ tsp of garam masala powder, ¼ tsp of turmeric powder, 1 tsp of chili flakes, salt to taste, and 1 cup of finely chopped fresh coriander leaves to the mashed potatoes. Mix them nicely and keep the plate aside. (Pro tip: You can skip adding chili flakes or reduce the amount if you are happy with the green chilies. And be generous while adding the chopped coriander leaves. You can also fry the ingredients in a little bit of oil and then mix it with the mashed potatoes. However, I like it raw).

Now, take the boiled eggs and cut them in half.

Now, take one piece of egg, and a little bit of potato stuffing, and join it together to make a piece, half of which is egg and half of potato stuffing. (Pro tip: You may also take more potato stuffing and out it all around the egg, but I prefer it this way. If the potato stuffing sticks to your hand put a little bit of oil and rub it in your hand).

Keep all the pieces on a plate and let it rest for about 5 minutes before frying them.

In the meantime, take a kadai and put an adequate amount of refined oil in it. Heat the oil on a high flame first. Now, take 1 tsp of the hot oil and add it to the batter that you kept aside to rest. Mix it nicely for about a minute. (Pro tip: Adding hot oil to the batter makes the chops fluffy and crispy).

Now, turn the flame of your gas stove to medium. Take one chop, dip it in the batter, and coat it nicely from all sides. (Pro tip: The thickness of the coating is a matter of personal preference. Just ensure it is even from all sides).

Now, put it gently in the hot oil so that you do not splash the hot oil. Add another couple of pieces in the same way. Do not overcrowd it or the chops will break. Make sure to alter the flame from medium to low to maintain a constant temperature of the oil throughout the frying process. (Pro tip: Never fry the chops in very hot oil. This will fry and burn the outer coating quickly but the inside will be uncooked).

Flip and fry the chops nicely for about 3 to 4 minutes and when they are still yellow, take them out on a piece of tissue paper to absorb the oil. Fry them once again until they get the desired lovely golden brown. Take them out and put them on a plate with a piece of tissue paper on it to absorb the excess oil from the chops. I prefer it this way because it adds to the crispiness of the chops and it also stays crisp for a long time. (Pro tip: If you do not have that much time or energy, you can skip the double-frying concept).

So finally, your soft and crispy homemade egg chops are now ready. Put them on a plate and serve them hot with a few fresh green chilies. You may cut a piece. This will add to the presentation.