Chop the onion, tomato and green chilies very fine.
Wash and chop the coriander leaves.
Heat a tbsp of ghee and fry the onion till tender, but not browned.
Add the tomato and cook for a few minutes.
Add salt and coriander and break in 5 eggs, stirring constantly till the mixture thickens and sets.
Remove from heat and let cool.
Beat the remaining egg well in a saucepan and keep on one side.
Knead the potato dough again and make flat cases.
Place a heaped spoonful of the egg mixture in the center and cover, folding in the sides, to seal the stuffing.
Press between the palms to make a flat cake.
Heat some ghee or oil in a pan.
Dip each patty in the beaten egg, roll in breadcrumbs, if desired, and fry till nicely browned.
Serve hot with tomato sauce or chutney.