In a large mixing bowl, combine grated beetroot, boiled and grated potatoes, bread crumbs, coriander leaves, green chillies, and salt.

Mix the ingredients thoroughly to form a soft, pliable dough. This will be the flavorful outer covering of your meatless Scotch eggs.

Boil the eggs in salted water for 6-7 minutes to achieve a soft yet firm texture.

Once boiled, peel the eggs and cut them into halves.

Carefully scoop out the yolks and place them in a small bowl.

Mix the egg yolks with molagapodi (spicy idli powder) or your choice of seasoning (like pav bhaji masala).

Refill the seasoned yolks back into the egg white cavities.

Divide the beetroot-potato dough into four equal portions.

Flatten one portion of the dough in the palm of your hand.

Place a halved egg (filled with the seasoned yolk) onto the flattened dough.

Gently wrap the dough around the egg, ensuring it’s completely covered. Repeat for all the eggs.

Heat vegetable or olive oil in a deep pan or karahi over medium heat.

Carefully lower the prepared Scotch eggs into the hot oil.

Fry until the outer covering turns golden brown and crisp.

Remove and place on a paper towel to drain excess oil.