Boil 4 eggs for 10 minutes, then transfer them to a bowl of cold water to cool down. Once cooled, peel the eggs and set aside.
In a mixing bowl, combine 250 grams of minced meat (chicken, mutton, or beef), 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of ginger-garlic paste, salt to taste, and chopped coriander leaves. Mix well to form a smooth mixture.
Divide the meat mixture into 4 equal portions. Flatten each portion and place a boiled egg in the center. Wrap the meat around the egg, ensuring it is fully covered and evenly coated.
In a separate bowl, whisk 1 raw egg. In another shallow dish, spread 100 grams of breadcrumbs.
Dip each meat-wrapped egg into the whisked egg, then roll it in the breadcrumbs, ensuring an even coating.
Heat oil in a deep frying pan or kadai. Once the oil is hot, carefully lower the coated eggs into the oil and deep-fry until golden brown and crispy. Use a slotted spoon to remove the scotch eggs and place them on a paper towel to drain excess oil.
Serve the scotch eggs warm with your favorite dipping sauce or chutney.