Mash the boiled potatoes to a smooth consistency and set aside.
Add butter to a saucepan on medium heat. Saute the Ginger, Onion and Jalapenos until the Onions are translucent.
Stir in the mashed potatoes.
Add the milk flour and mix thoroughly. Continue cooking on low heat.
Add salt, crushed black pepper and chilli powder.
Once the mixture starts to thicken, add the cheese, egg yolk and cilantro and mix well. Remove from flame and set aside. Sprinkle some milk on top, if the top layer starts to solidify.
Preheat the Oven to 375 F.
Beat egg whites just until they are stiff and does not slip when the bowl is tilted. Do not overwork the whites and make it dry. Gently fold the masala mixture into the whites. Fold into the whites rather than stirring. Remember, The key to a good soufflé is to make use of the air in the beaten whites for volume.
Grease the Ramekin dish with butter and dust with bread crumbs. Carefully scoop in the mixture into the dish.
Bake on middle rack until soufflé is puffy and slightly browned for about 20 minutes. Serve immediately.