Firstly, to boil the eggs. Remove the eggs from the fridge and keep it aside. In a medium sized pot bring the water to a boil. Reduce the flame to low and add the eggs using a skimmer. Increase the flame to high. Set the timer to 12-14 minutes for hard boiled eggs. While the eggs are cooking, prepare an ice-water bath. Once the eggs are cooked, remove the eggs using a skimmer and immediately submerge them in the ice-water bath to stop their cooking. Peel the eggs.

Assemble all the required ingredients.

Gently grate the boiled eggs and add them to a large mixing bowl. To it, add the finely chopped onions, green chillies, coriander and curry leaves and mix it well. Next add the garam masala, coriander and cumin powders. Add the salt too. (You can increase the spice level by adding turmeric, red chilli and black pepper powders).

Add the gram flour, ginger garlic paste and corn flour and 1 tablespoon of water and mix it gently to form a dough like mixture. (Half a beaten egg can be added to it. Two boiled potatoes can be added instead of the flours).

Add some dried parsley and mix it. Take a portion of the mixture and shape it into cutlet.

Heat 2 tablespoon of oil in a non-stick pan. Add the cutlets and shallow fry on medium flame until golden brown on both sides. Remove from pan and transfer it on to a serving plate. (It can also be dipped in beaten egg and coated with breadcrumbs and then shallow fried or deep fried).