Spicy Potato Fritters (Bujia)

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Potato Fritters:

2 tablespoons black mustard seeds

1 tablespoon cumin seeds

2 tablespoons clarified butter (ghee)

2 tablespoons crushed, dried neem (curry) leaves

1 onion, diced

2 teaspoons minced garlic

1/2 teaspoon turmeric

1/2 bunch cilantro, leaves roughly chopped

1 serrano chile, seeded, stemmed, and very finely diced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 pounds russet potatoes, peeled

2 cups vegetable oil, for frying

Mint and Cilantro Chutney, to serve, recipe follows

Yogurt Sauce, to serve, recipe follows

Mint and Cilantro Chutney:

3 bunches cilantro, stems trimmed and finely chopped

 1 small bunch fresh mint, leaves only, finely chopped

 2 garlic cloves, minced

 1 1/2 tablespoons freshly grated ginger

 1 to 2 serrano chiles, with seeds, finely chopped 

1/2 teaspoon salt

 1 small lemon, juiced

 1/2 tablespoon peanut oil 

Yogurt Sauce:

3 tablespoons peanut oil

 2 teaspoons black or yellow mustard seeds

 2 teaspoons cumin seeds

 2 teaspoons minced garlic

 1 teaspoon freshly grated ginger

 1/2 teaspoon turmeric

 1/2 teaspoon paprika

 1/8 teaspoon red pepper flakes 

1/2 teaspoon salt 

1 pint plain yogurt