Dehli Potato Pancakes with Indian Spiced Sour Cream

Crispy lightly spiced indian hash browns

Peel potatoes and grate with a box grater into the medium sized pot. Generously salt potatoes and fill pot with water to cover.

Boil potato shreds on high for about three to five minutes, until almost cooked.

Remove pan from stove and run potato shreds under cold water until they are cool to the touch.

Drain and squeeze moisture out.

Place potatoes into a bowl and add egg, mixing by hand until the potatoes are covered.

Add the coriander powder, turmeric powder, and garam masala to the bowl, stirring to incorporate it into the potatoes.

Add one tbsp` white flour and stir

Melt 2 tbsps of butter in non-stick pan or cast-iron skillet.

Form potatoes into balls and squeeze out any extra liquid. Form into flattened patties about 3 inches across and place into pan.

Cook over medium high heat until crispy and golden brown. About 4-5 minutes each side.

Combine a half a cup of sour cream with turmeric, garam masala, and chili powder until mixed thoroughly.