Take a frying pan, put 2 tbsp of refined oil in it, and heat it. When the oil heats up, put 3 pieces of sliced onions of medium size. Fry them for 2 to 3 minutes on medium flame.

When the onions turn translucent, now add 1 tsp of ginger paste, 1 tsp of garlic paste, and 1 tsp of fresh green chili paste. Mix and fry them for 1 and ½ minutes. (Pro tip: You can add chopped pieces of a few garlic cloves and fresh green chilies instead of their paste. Adjust the quantity of chilies according to your taste).

Now, add 1 tsp of cumin powder, 2 tsp of red chili flakes, ½ tsp Kashmiri red chili powder, ½ tsp garam masala powder, and regular table salt, according to your taste. Mix them nicely. (Pro tip: If you do not have chili flakes, you can use an equal amount of dry red chili powder in its place).

Now, grate a piece of boiled potato, mix it nicely, and cook it for about 1 and a ½ minutes. When done, transfer it to a plate, spread it, and keep it aside to let it cool down a bit. (Pro tip: The eventual stuffing should not be very soft. If it is, you can add a bit of corn flour to it).

Now, grate 5 pieces of boiled eggs to it. Also, add ½ cup of finely chopped fresh coriander leaves to it and mix them nicely. (Pro tip: The number of eggs will be more than the amount of potato in this recipe).

Then add 3 tsp of bread crumbs to it and mix it. If it is too soft, add 2 tsp of bread crumbs more, and mix it.

Make balls, roll them, and press them on your palm to give them the shape of cutlets.

Now, in a separate bowl, take 2 eggs and add ½ tsp of black pepper powder and salt according to taste. Mix them nicely.

On another plate, take an adequate amount of bread crumbs and add ½ tsp of black pepper powder and salt to taste.

Coat each piece with bread crumbs, then coat with whipped egg, and again coat with bread crumbs.

Keep them all on a plate and put them in your fridge for half an hour to set properly. Do not put them in the freezer.

Now take three eggs on a plate, add a little salt and black pepper, 1 and ½ tsp corn flour and mix well. (Pro tip: In place of corn flour, you can use arrowroot powder but do not use refined wheat flour (maida) or gram flour (besan) in it).

Now, put an adequate amount of oil in a frying pan and heat it. Put two pieces one by one carefully and fry each piece on a medium flame very nicely on both sides. Remove them when they turn golden brown and keep them on a plate. (Pro tip: Always fry on a medium flame to ensure even frying both from the inside and the outside).

Then dip your fingers in the whipped egg, move quickly over the hot oil to drizzle, and spread the egg wash all over to make a net-like formation.

Put one fried piece on the net and carefully cover it completely so that you do not break the net.

Flip it and fry it till it is crispy and remove it when it turns golden brown in color.

Keep the egg kabiraji on a piece of tissue paper on a plate to soak the extra oil.

Your homemade spicy and tasty egg kabiraji is finally done and ready to eat. Serve them hot on a plate with a small bowl of tomato ketchup, and a few onion rings and enjoy.