Take 4 boiled eggs and 3 pieces of boiled and peeled potatoes on a plate. Grate them gently but nicely.

Now, transfer the grated eggs and potatoes to a large bowl and add to it finely chopped pieces of 1 small onion, 1 tsp of ginger, and garlic, both finely chopped, along with 3 pieces of fresh green chilies, also chopped finely.

Follow it with 1 tbsp of finely chopped fresh mint leaves, 1 tbsp of finely chopped fresh coriander leaves, 1 tbsp of finely chopped fresh curry leaves, and add salt to taste.

Now, add the powdered masala to it, such as ½ tsp of roasted cumin powder, ½ tsp of garam masala powder, and ½ tsp of dry red chili powder. (Pro tip: Since you have already added 2 to 3 green chilies, you can adjust the quantity of red chili powder according to your taste, especially if you are making the egg cutlets for your kids).

Now, mix the ingredients nicely but very gently to ensure that the bits and pieces of eggs are noticeable and do not blend with the other ingredients. Do not add any water.

Now, wet your hands with water, take a small portion of this mixture, roll, and press it nicely to give it the shape of a cutlet. Once again, do not press it very hard, and do not rush.

Repeat the process to make all the cutlets and put them on a plate aside. The number of boiled eggs and potatoes I have taken yielded 10 to 11 pieces.

Now, for coating the egg cutlets, take another small bowl and beat 1 egg in it very nicely by using a fork or a whisker, if you have one. (Pro tip: You can add a little bit of salt and black pepper powder to it as well. However, I did not).

Take another plate and put the bread crumbs of about 4 bread slices on it. (Pro tip: I have made the bread crumbs at home since I need a little bit for the number of cutlets I have. I simply tore them into smaller pieces, fried them on a dry pan, and ground them coarsely in my mixer grinder. However, you can use a pack of bread crumbs available at the grocery stores. No harm).

Arrange the bowl of beaten egg, bread crumbs, and the cutlets as per your convenience. Use your right hand to dip a piece into the bowl containing the egg, coat it nicely, and then put it onto the plate containing the bread crumbs.

Now, use your left hand to coat the cutlet nicely with bread crumbs. Do not press the cutlet too hard during the process. Just tap the bread crumbs gently so that they stay on the sticky surface. Ensure that the coating is uniform on all sides.

Repeat the process to coat all the pieces of cutlets, and keep them aside on a plate for about 5 minutes for everything to sit and blend properly. (Pro tip: If you do not want to fry all the pieces now, you can store them in this state in an air-tight container in the freezer of your refrigerator for a couple of days. You can take them out, thaw them at room temperature, and fry them as and when needed).

In the meantime, take a frying pan, heat it, put an adequate amount of cooking oil of any brand in it, and heat it on a high flame. When it becomes very hot, reduce the flame to low to medium and release the pieces of cutlets one by one very gently into the pan. Be careful not to splash the hot oil. (Pro tip: Ensure that you fry the cutlets on a low to medium flame. A high flame will quickly cook the bread crumbs and start burning them while the inside will remain uncooked and small and taste raw. If the oil cools down, turn the flame to medium if required).

Let the cutlet cook for about a couple of minutes. Now, flip them from time to time using your spatula to ensure that it is cooked and fried properly from both sides. Be careful not to flip them too soon because you may break the pieces when you flip them for the first time. (Pro tip: For easy flipping and proper cooking of the egg cutlets, do not overcrowd the frying pan by putting too many cutlet pieces than it can accommodate).

Take them out one by one when they turn golden brown in color and put them on a plate.

So, finally your tasty and spicy homemade egg cutlets are ready. Arrange them on a plate and serve them hot along with tomato ketchup, mint chutney, or any other condiment you prefer.