Quail Egg Bonda

Boil the quail eggs, peel the shells, and set aside.

Cook the potatoes, mash them, and set aside.

Heat a pan and add oil. Add fennel seeds and sauté.

Add ginger and sauté for a few seconds.

Add chopped onion and sauté until it becomes transparent.

Add curry leaves, turmeric powder, chilli powder, and salt with 1/4 cup hot water.

Let it boil until the water is completely reduced.

Add mashed potatoes and mix well for 1 minute.

Add coriander leaves and turn off the flame. Set aside.

Take a small portion of the potato mix and stuff a quail egg inside with some green chutney.

Cover the egg completely with the potato mix and set aside.

In a bowl, mix all-purpose flour, salt, and pepper powder with water to make a loose batter.

Dip each potato-covered egg in the batter, then coat with bread crumbs.

Heat oil in a pan and deep fry the prepared egg bondas on medium flame until light brown.