Cook the eggs and potatoes: Boil the eggs until hard-cooked (about 10 minutes), then peel and set them aside. In the same pot, boil the potatoes until tender; drain and peel them while still hot.

Mash the potatoes and mix the filling: Place the hot potatoes in a bowl and lightly mash them.  (Don’t over-mash – a little texture helps keep the chops fluffy.)  Season the mashed potatoes with salt, red chili, black pepper (and chaat masala if using).  Add the chopped onion, green chilies and cilantro, and mix thoroughly so the spices and aromatics are evenly distributed.

Shape the chops around eggs: Divide the potato mixture into 4 (or 6) portions.  Take one portion in your palm and flatten it into a disc.  Place a halved boiled egg (cut side down) in the center, then gently wrap the potato mixture around it, sealing it completely.  Make sure there are no gaps – the egg should be fully encased in potato.  Repeat with the remaining portions and eggs.

Chill to set: Arrange the egg-covered potato rounds on a plate and refrigerate for about 15–20 minutes.  This helps firm them up so they hold their shape when coated and fried.

Prepare the batter and coating: In a shallow bowl, mix the cornflour (or all-purpose flour) with a little water, salt and pepper to make a thin batter.  In another dish, spread the breadcrumbs.  Dip each chilled chop first in the batter, then roll it in breadcrumbs to coat fully.

Coat the chops (double coating): For an extra-crispy crust, you can repeat the coating step: dip the already breaded chops in beaten egg (or the cornflour batter) and breadcrumbs once more.  Place the breaded chops back on the plate and chill again for 10 minutes – this second rest helps the crust adhere in the hot oil.

Fry until golden: Heat enough oil in a wok or deep pan to cover the chops halfway.  When the oil is hot (around 170–180°C), carefully add the chops in batches.  Fry on medium heat until they are evenly golden brown on both sides (about 3–4 minutes per side).  Avoid crowding the pan, and adjust the heat so the chops cook through without burning the coating.

Drain and serve: Using a slotted spoon, transfer the fried chops to a paper-towel lined plate to drain excess oil. Serve them hot.