Begin your cooking journey with boiling the potatoes. Make sure they're clean as a whistle, pop them in a pot with ample water and let them simmer over medium heat. Using medium-sized potatoes will make this step as swift as a breeze. It typically takes around 20 minutes for the potatoes to cook through.

Once your potatoes have cooled, give them a good peeling. Now comes the fun part – grating! Plop the grated spuds into a bowl. To speed up the cooling, you can give your pot a cold shower.

Next, grate your onion, give it a good squeeze to get rid of the excess water, and add it to the potato bowl. Including onion is entirely up to you, but keep in mind that it adds a fluffy texture that makes the dish taste even more divine.

Break those eggs into a separate bowl and give them a good whisking until they're well mixed. Toss in the dried dill, garlic powder, coriander powder, salt, black pepper, and turmeric, and keep on whisking. The addition of dried dill not only makes the dish smell heavenly, but it also jazzes up its looks. After your spices and seasonings are well combined with the eggs, pour this mixture into the potato bowl and give everything a good stir.

Let your potato mixture take a nap in the refrigerator for about 30 minutes to an hour. In a rush? You can skip this step if you're short on time.

Lastly, heat up some vegetable oil in a pan. Once it's sizzling, take a walnut-sized amount of the potato mixture, flatten it out, and carefully lay it in the oil to fry. Flip it when one side turns a lovely golden brown, and let the other side cook.