For croquettes : take oil in a pan and break eggs in it. Add pepper powder, salt, and coriander leaves. Scrable the egg and keep it aside.
In another bowl mash boiled potato and add amchur powder, cheese and scrambled egg. Mix it well and divide in small portions and make small balls.
In a bowl beat one egg and add some chilli flakes in it. Now deep the balls in beaten egg and roll it in bondi.
When the balls will get covered by bondi deep fry it till golden brown and remove on a tissue paper.
For chutney; peel the outer skin on mango using a peeler and chop it into small pieces.
Take all ingredients in grinder except jaggery and grind to a smooth paste.
Add some water if needed.
Finally jaggery and mix it properly till it is dissolved.
To serve place chutney on a plate, fill tiny glass with the fried and crunchy bondi , place egg croquettes on top of it and garnish with coriander flowers and mint leaves.
Serve hot croquettes with chilled mango chutney. Our egg croquettes flower vase with mango mint chutney is ready to eat .
