Cut boiled eggs into two halves.

In a bowl take the gram flour and add all spice powders and mix well.
To it add ginger garlic paste, kasuri methi and chopped coriander leaves, one pinch of baking soda and salt.
Add water ½ at a time and mix well to a thick and smooth mixture. (Vary the quantity of water required)

Heat oil in a pan and dip each eggs in the besan mixture and fry until it's golden brown in colour
Drain the excess oil in a paper towel. Serve hot with Tomato Sauce.