Cut the eggs into four halves.
Boil potatoes and peel out the skin. Mash well and set aside. Heat a pan with 2 tbsp oil, add crushed garlic and ginger, fry for a second.
Add chopped onions and sliced green chilies. Saute it well until onions turn soft and translucent. Add chopped curry leaves and combine well.
Add the turmeric powder, garam masala powder, chilli powder, fennel powder and salt to it. Saute until raw smell goes on.
Then add the boiled and mashed potato, mix it well till combined. Add chopped coriander leaves and give it a quick mix.
Beat two eggs and set aside. Make bread crumbs too, for coating the kebab.
Grease the palm with very little oil and roll the potato mixture into 8 medium equal balls.
Flatten it in your palm. Place one piece egg on top. Then cover it with potato masala and shape into oval shaped kebabs, set aside.
Dip it in egg batter and roll in bread crumbs, set it aside for frying. Heat the oil in a deep bottom frying pan.
Deep fry the kebabs in medium heat until golden brown color. Drain out in a paper towel and serve hot along with tomato ketchup.