Take chickpea flour in a bowl. Add cornflour and mix well. Add turmeric powder, kasuri methi, ajwain, salt and chilli flakes.

Mix well all contents in the bowl. Keep adding water in little amount while beating the paste in the bowl. Keep beating for 4-5 mins till its pouring consistency.

Take boiled eggs and cut each in two pieces. Sprinkle turmeric powder, red chilli powder, chaat masala and salt on each pieces. Rub the spices gently on the egg pieces. Again cut each pieces into two (for 1/4th of an egg). Add 1 Tbsp hot mustard oil in the batter and mix well.

Take oil in kadhai and rest it till it becomes hot. Turn the flame to medium. Dip egg pieces in the batter one by one and place it in oil. Deep fry it from all sides till the color turns to golden brown. Take out the pakodas while draining out the oil and keep them on tissue paper so that extra oil gets soaked. Crispy egg pakodas are ready. Serve hot with tomato sauce. Sprinkle black salt to make it even more delicious.