1. Preheat oven to 400°F. 2. Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. 3. Place spice mixture and salt in a mortar; crush seeds with a pestle and set aside. 4. Gently squeeze potato to remove excess moisture. 5. Combine potato, spice mixture, parsley, 2 tablespoons of oil, tumeric, and peppers in a large bowl, and whatever other spices you may add. 6. Divide mixture evenly into 10 portions, about 1/3 cup. Place on baking sheet coated with cooking spray. Flatten to 1/2 inch thickness. 7. Bake at 400°F for 16 minutes or until golden. Turn over; bake an additional 5 minutes. 8. Serve with sour cream. ---------------------------------------------------------------------------
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Ingredients
