Heat the oil and sauté the chicken mince until cooked through. 

Add ginger, cumin, coriander powder, chilli powder, salt, and pepper. 

Stir in onions, green chilli and chopped coriander.

Cook until fragrant, and then set aside to cool.

Divide the potato mixture into equal balls.

Gently flatten it in the palm of your hand to form a small disc.

Place a spoonful of the cooled chicken mince filling in the centre.

Carefully bring the edges together to cover the filling completely.

Shape it back into a neat ball and lightly flatten it into a cutlet shape.

Dip each shaped chop into the beaten egg, then roll thoroughly in bread crumbs, ensuring even coating.

Place the coated chops in the refrigerator for at least 2 hours to firm up.

This helps them hold their shape while frying.

Heat a thin layer of oil in a pan over medium heat.

Gently place the chilled chops in the hot pan.

Cook undisturbed for 3–4 minutes on one side until golden.

Carefully flip and cook the other side for another 3 to 4 minutes.

Turn once or twice more if needed to brown the edges evenly.

Remove and place on paper towels to drain excess oil before serving.