In a large pot, bring the potatoes to a boil in salted water. Cook until they are tender, about 10 minutes. Drain and let cool.

In a medium pot, heat the olive oil over medium heat. Add the cumin seeds, mustard seeds, coriander, turmeric, cumin, and chili powder. Cook, stirring, for 2 minutes.

Add the potatoes to the pot and season with salt and pepper. Cook, stirring, for 5 minutes.

Remove the mixture from the heat and let cool. Add the flour, cilantro, and a tablespoon of oil and mix until the mixture is combined.

In a skillet, heat 1 inch of oil over medium-high heat. Working in batches, drop the potato mixture into the hot oil, using a spoon to form the fritters. Fry for 3-4 minutes, or until golden-brown. Remove from the oil and let drain on a paper-towel lined plate.

Serve with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs, if desired.