Boil the eggs, let it cool and peel the egg shells.
In a bowl add besan, oats powder, salt, red chilli powder, black pepper, cumin powder, chaat masala, turmeric, coriander leaves, ajwain, baking soda, ginger-garlic-green chilli paste and olive oil and using water make a thick consistency batter. Whisk well for 5 minutes.
Pierce the eggs all over with the top of knife and put them in the batter for 5-10 minutes.
In a kadhai heat the oil, reduce to medium flame and roll the eggs nicely in the batter so that it gets coated from everywhere and fry them till they turn golden brown.
Cut the eggs into half, sprinkle some black pepper and chaat masala and serve with ketchup.
