Take a bowl and put 4 medium-sized potatoes, boiled, peeled, and grated in it. To it add 1 tsp of regular table salt, 1 tsp of roasted cumin seeds powder, ½ tsp of red chili flakes, and ½ tsp of black pepper powder. Then add 1 piece of fresh green chili (finely chopped), 1 tbsp of fresh coriander leaves (finely chopped), and 1 tbsp of onion (finely chopped) to it.

Mix them all nicely. Now add 2 cubes of grated processed cheese to it and mix them again nicely. Keep the bowl aside. (Pro tip: I have taken Amul cheese cubes. You can use any type of processed cheese).

Now, take 4 to 5 boiled eggs. Peel them. Take a knife and make deep cuts all around each of the eggs. (Pro tip: Making such cuts all around the eggs will make even the egg yolk flavorful. You will not feel the customary bland raw taste of boiled egg yolk).

Now take 4 to 5 ice cream sticks, one for each egg. Wash them if you are not using new ones. Insert these sticks in each of the eggs through the incisions you have made. This will also make the cuts made in the eggs clearly visible. (Pro tip: Make sure you insert the ice cream sticks through the cut at the bottom end and not through the top end of the eggs).

Now, sprinkle a pinch of Kashmiri red chili powder, a pinch of table salt which will start the marination process, and a pinch of roasted cumin seeds powder on the egg lollipops. Keep them aside for about 5 minutes for marination.

Then, grease your hands with a little bit of oil, take a small portion of the potato mixture, make a patty, and cover the egg lollipops nicely with it. Keep them aside on a plate to set properly.

Now to make the slurry, take a separate bowl and put 2 to 3 tbsp of corn flour and 2 to 3 tbsp of refined wheat flour (maida) in it. To it add a pinch of black pepper powder, a pinch of red chili flakes, a pinch of table salt, and water as required. Whisk it with a whisker to make a slurry with a relatively thick consistency. (Pro tip: The amount of corn flour and refined wheat flour must be equal).

Check the consistency. It must be free-flowing. If it is not, add a little bit water more. (Pro tip: Add water gradually as required after checking the eventual consistency of the slurry).

Now, take an adequate amount of bread crumbs on a plate. Take one egg lollipop, dip it first in the flour slurry, and then coat it evenly from all sides with the bread crumbs. Repeat the process to coat all the egg lollipops. Keep them all on a plate aside to set properly. (Pro tip: You can take store-bought or homemade bread crumbs).

In the meantime, take an adequate amount of oil in a frying pan or wok, heat it on a high flame, and turn the flame to medium when the oil is smoking hot. Now, put the egg lollipops gently one by one into the oil very carefully from one side so that you do not splash hot oil. (Pro tip: Always deep fry the egg lollipops on a medium flame. This will ensure proper cooking and even frying both from the outside and the inside).

Deep fry the egg lollipops for about 4 to 5 minutes. Flip them occasionally after they turn slightly golden brown in color. Take them out when they turn golden brown in color. You may put them on a piece of absorbent paper on a plate to drain the excess oil before serving. Fry all the egg lollipops in the same way. (Pro tip: Do not overcrowd the pan by putting more than 3 egg lollipops at a time in the oil because these need space to cook properly since there are sticks in them. Cook them in batches but make sure you heat the oil nicely again and then cook them on a medium flame).

Your tasty, spicy, and flavorful homemade egg lollipops are ready to be served. Arrange them nicely on a plate and serve them hot with a small bowl of tomato ketchup and a couple of stems of fresh coriander leaves.