Boil the potatoes, peel, mash well and keep aside.
Peel and chop the onions. Wash the tomato and green chillies and chop them very fine. Clean, wash and chop the coriander leaves.
Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes.
Add salt and chopped coriander leaves and stir to mix well. Break in five eggs one by one, stirring continuously till the mixture thickens and sets.
Remove from heat and cool.
Beat the remaining egg well in a saucepan and keep aside.
Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing.
Press between your palms to make a flat cake.
Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.
Serve hot with tomato sauce or chutney.