In large bowl, combine flour, baking powder, cayenne pepper, curry powder, cumin, salt and black pepper. Add eggs and milk to the dry ingredients to make a stiff batter. Add grated potatoes and mix (the batter should be moist but not runny; if too stiff, add a little more milk.).
Heat 2 to 3 tablespoons oil in a large frying for about 1 to 1 1/2 minutes. Drop two heaping tablespoons of the potato batter into the hot pan and flatten down with the back of a spatula. Fry 4 to 5 pancakes at a time. Continue to cook over medium-high heat for several minutes until all of the pancakes are golden on each side. Place fried pancake onto a plate covered with a paper towel to absorb excess oil. Serve hot with a dollop of sour cream.