Bombay Potatoes (Spicy Indian Roast Potatoes)
Bombay Potatoes, also known as Spicy Indian Roast Potatoes, are a vibrant and delicious dish that can be prepared in just 30 minutes. This recipe features tender Yukon Gold potatoes coated in a spicy chickpea flour mixture, then roasted to crispy perfection. With a blend of turmeric and red chili powder, these potatoes bring warmth and flavor to any meal. Whether served as a side dish or enjoyed on their own, they are sure to impress family and friends with their delightful taste. Perfect for busy weeknights or cozy gatherings, this vegan and gluten-free recipe is both easy to make and packed with wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
- 6 medium Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 1 teaspoon mustard seeds (or ½ teaspoon whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
- Vegetable oil
- Salt
Instructions
- Prepare the Potatoes: Wash, peel, and cut Yukon Gold potatoes into bite-sized cubes.
- Create the Slurry: In a bowl, mix chickpea flour, turmeric powder (reserve some), salt, and red chili powder. Gradually add water until smooth.
- Coat the Potatoes: Toss potato cubes in the chickpea slurry ensuring each piece is well-coated.
- Heat Oil: In a skillet over medium heat, add vegetable oil with mustard seeds and cumin seeds until fragrant.
- Roast the Potatoes: Add coated potatoes to the skillet in an even layer. Cook for about 15 minutes, stirring occasionally until golden brown and crispy.
- Serve Hot: Remove from heat and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg