LATKES: In a large bowl, using a potato masher or the back of a wooden spoon, mash the thawed peas. Grate the potatoes into the bowl with the peas. Add cornmeal, flour, 1 teaspoon of the curry powder, 3/4 teaspoon of the salt, the turmeric, and the pepper. Stir to combine; add egg and mix until well combined.

In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.

Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.

Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.

CHUTNEY-YOGURT SAUCE: In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney, and lemon juice. Refrigerate until serving time. Serve pancakes with a dollop of the chutney-yogurt sauce.