To make the filling, heat the coconut oil. Saute the onions till wilted.

Add the ginger garlic paste and cook for a minute till raw smell is gone.

Add in the powders, saute for a minute. Add the chopped tomato and cook on simmer till the tomatoes are mashed and the mixture is well cooked.

Adjust salt, add the coriander leaves and switch off. Allow to cool.

Make a hold in the center of four breads using a cookie cutter.

To shape the nirachathu, keep one whole bread below, followed by 2 holed bread. Fill with half the masala and press in the boiled egg. Top with another bread. Wet your fingers and press the sides to seal the edges.

Repeat the above step for the remaining slices of bread.

Heat a fry pan with little ghee or coconut oil for shallow frying.

Whisk the egg and milk together. Add salt and pepper if required.

Dip the prepared nirachathu into the egg and cover on all sides properly.

Immediately transfer into the hot pan and shallow fry all sides till golden brown.

Serve warm with tea.