Cook the eggs in a pan of boiling water for 8-10 minutes, or until hard-boiled. Drain and allow to cool.
Put the chilli in a small blender and process until ground to a paste. Set aside.
Cut the eggs into halves, then scoop out the yolks and put them into a bowl.
Add the mince, gram flour, green chilli, ground pomegranate seeds, and chopped coriander and mix well. Divide the mixture into 12 equal portions and fill the egg white hollows with it. 'Join' 2 halves and secure with a long wooden skewer.
Sift the plain flour and red chilli powder into a large bowl. Season with salt and whisk, gradually adding enough water (about 150ml / 1/4 pint (1/2 cup) to make the medium batter - not too thick or thin.
Half-fill a deep, heavy-based pan with oil, and heat over medium heat until a cube of bread browns in 30 seconds. Dry the eggs well, then dip them in the batter and fry for 3-4 minutes, or until golden brown and slightly crusted.
Drain on kitchen paper (paper towel), and sprinkle with a little salt.