Cook the mince meat with little water, bay leaf, ginger-garlic paste, black pepper and red chili powder.
Dry up all moisture and discard the bay leaves. Leave to cool. Mash together the boiled potatoes, fried onion, coriander, green chilies, garam masala powder, and salt.
Add to the mixture the cooked mince meat and mix well. Use your hands, they work the best.
For the final step: Take each halved egg between your hands, dust it with a little corn starch and start shaping the mince meat mixture around it, giving it a natural oval shape. They should be reasonably sized, enough bite to get satisfied with a couple of them for each person.
Roll each first on the corn starch, then dip in the egg batter and lastly on the bread crumb. Dust any extra bread crumb. Keep aside.
You could prepare this and keep in the fridge and deep fry just before serving. Heat oil in a wok. Deep fry each Deviled Egg till golden brown.
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