In a bowl take 5 boiled and peeled eggs. Cut them in half and then mash them nicely with a vegetable masher.

Now, add ½ of a medium-sized onion (finely chopped), 2 pieces of green chilies (finely chopped), 1 tsp of ginger & garlic paste, ½ tsp of crushed coriander seeds, ½ tsp of red chili flakes, 1 tsp of garam masala powder, 1/3 tsp of cumin powder, ½ tsp of turmeric powder, salt to taste, 1 cup of finely chopped coriander leaves, and 5 pieces of mint leaves (roughly chopped) to it. Now, grate 2 cubes of processed cheese and mix everything very nicely.

Now, whisk 2 pieces of eggs in a bowl and take as much as bread crumbs required to coat the seekh kababs and arrange them alongside the egg mixture.

Grease your hands with a little bit of oil and shape the kababs with your hands. Coat it with the whisked egg first and then with the bread crumbs.

Repeat the process to coat all the seekh kababs and keep them aside on a plate for 5 minutes to set properly.

In the meantime, heat an adequate amount of cooking oil in a kadai on a medium flame. Put the coated seekh kababs in it one by one very carefully.

Turn them gently with a strainer and fry them until crispy and golden brown. Remove when done and put them on a plate laid with a piece of tissue paper to absorb the excess oil.

Your tasty and spicy homemade egg seekh kabab is now ready to serve. Arrange them on a plate alongside a bowl of tomato ketchup and green chutney along with a few onion rings and fresh pudina leaves. Enjoy them hot.