Dry roast the masalas & grind them to a fine powder.

Smash the egg yolks/ dimer kusum, grated cheese, chopped green chillies, pepper, fried onions, garlic, ginger, dry roast masala powder, salt & shape them into rectangular cutlets.

Take 2 eggs in a bowl with 1/4 th tsp salt & beat the eggs well.

Take a raw eggyolk cutlet / dimer kusum cutlet, dip it in beaten eggs & then nicely coat it with breadcrumbs.Then kept it in the fridge for 10 mints.

Then place a dip kadai on medium flame, add enough refined oil for deep frying.

Add the raw cutlets one by one into the oil & fry them till golden brown colour from both sides.

Remove the cutlets from the oil & place them in a paper towel

First dip your fingers into the egg batter & then spread the batter(which is on the fingers) on the top of the oil by moving your wrist from one side to another side of the pan.

Do it repeatedly to create a thick mash or web with many layers.Then dip the fried egg cutlet in the same egg batter & place it on one side of the egg web.

Then took two spatula to nicely wrap the cutlets with the egg web & remove it from the pan.

Kusum/eggyolk cutlet is wrapped up in the crispy egg webs & the egg yolk kabiraji is ready to serve.