Boil the potatoes until they are soft. Peel and mash them thoroughly.

Add cornflour, salt, chilli flakes, and chopped coriander to the mashed potatoes. Mix well to combine all the ingredients. Set aside.

Heat oil in a pan over medium heat. Add minced garlic and sauté until fragrant.

Add finely chopped onions and cook until they turn translucent.

Add keema (minced meat) to the pan and cook until it browns.

Add chopped tomatoes, salt, chilli powder, turmeric, and coriander. Mix well and cook until the tomatoes are soft and the mixture is well combined. Remove from heat and let it cool.

Take a portion of the potato mixture and flatten it in your palm.

Place a spoonful of the cooled keema mixture in the center of the potato mixture.

Fold the potato mixture over the keema filling and shape it into a cutlet.

Repeat the process with the remaining potato and keema mixture.

In one bowl, beat the eggs. In another bowl, place the flour.

Dip each cutlet into the flour, ensuring it's coated evenly.

Then dip it into the beaten eggs, covering it entirely.

Repeat the process for a thicker coating.

Heat oil in a frying pan over medium heat.

Carefully place the breaded cutlets into the hot oil and fry until they turn golden brown on both sides.

Once done, remove the cutlets from the oil and place them on a plate lined with paper towels to absorb excess oil.

Serve the aloo keema cutlets hot with your favorite sauce or chutney.