Peel and wash the potatoes. chop them into small pieces.

Place in a sufuria add 2 cups water and salt then cover and turn the heat to boil until the potatoes have softened

Drain the water when the potatoes are cooked then mash the potatoes until there are no lumps

Use a scooper to scoop the mash potatoes and mix with the chopped dhania. roll into round balls using your hands.

When you finish break the eggs and add the ground garlic

Place the cooking oil in the frying panto preheat until sizzling hot.

Roll the potato balls in the whisked egg as you place in the oil. do not overcrowd the pan.

Let the balls fry until golden brown then remove and place others until you finish. the place on a saviet to absorb excess oil as they cool then serve.