Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin

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2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover

1 large white onion, grated

1/2 cup finely chopped green onion

1/2 cup chick-pea flour

2 large eggs, beaten to blend

1 1/2 tablespoons minced seeded jalapeno chili

1 teaspoon ground coriander

2 tablespoons Cilantro Pesto

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 tablespoons (or more) vegetable oil

1 1/2 teaspoons cumin seeds

1/2 teaspoon ground tumeric