Grate the Russet Potato (2).
Grate the Onion (1).
Grate the Fresh Ginger (1 tablespoon).
Grate the Serrano Chili (1).
Line a bowl with a tea towel. Add grated potato and onion to the tea towel. Pick up the corners and twist the tea towel. Squeeze out as much liquid as you can from the potatoes and onions. Dump the potatoes and onions into a large bowl.
Add onion, ginger, green chili, Breadcrumbs (2 tablespoon), Ground Turmeric (1/2 teaspoon), Garam Masala (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Ground Coriander (1/2 teaspoon), Salt (1 3/4 teaspoon), Ground Black Pepper (1/3 teaspoon), Chili Powder (1/4 teaspoon), Egg (1) and Chickpea Flour (1/4 cup). Use your hands to mix until well incorporated.
Heat about 1/4 inch of oil in a skillet to 325 degrees F (162 degrees C). Take a lemon-sized amount of the potato mixture and roll it into a ball.
Place the ball into the hot oil and press down with a spatula until it is 1/2 inch thick. Place more latkes into the pan if you have room in your skillet. Cook for 3 minutes or until golden brown. Carefully flip the latkes and cook for an additional 3 minutes or until golden brown. Place the cooked latke on a paper towel to get rid of excess oil.
Juice the Lime (1). You will need 1 tablespoon of lime juice.
Add Apple Butter (1 cup), 1 tablespoon lime juice, Chili Powder (1 teaspoon), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Chaat Masala (2 teaspoon), Fine Ground Kala Namak Salt (1 pinch) and Salt (to taste) into a small bowl and mix well. Taste and add additional seasoning to your taste.
Garnish your latkes with cilantro and serve with sour cream and apple butter chutney!