Bombay Potatoes (Spicy Indian Roast Potatoes)
Bombay Potatoes, also known as Spicy Indian Roast Potatoes, are a vibrant and flavorful side dish that will elevate any meal. These crispy potatoes are seasoned with aromatic spices, providing a delightful crunch and warmth. Perfect for busy weeknights or family gatherings, they can be enjoyed on their own or paired with your favorite curry. With a preparation time of just 30 minutes, this vegan and gluten-free recipe ensures that everyone at your table can indulge in the deliciousness. Whether you’re looking for a snack or a side dish that steals the show, these Bombay Potatoes are sure to impress!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder (divided)
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or ½ teaspoon whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel, and cut the Yukon Gold potatoes into bite-sized cubes. Boil in salted water until just tender.
- In a bowl, whisk together chickpea flour, 1 teaspoon turmeric, salt, red chili powder, and water to form a slurry.
- Toss the boiled potatoes in the slurry until well coated.
- Spread the coated potatoes on a parchment-lined baking sheet, drizzle with vegetable oil and sprinkle mustard seeds on top.
- Roast for about 15 minutes or until golden brown and crispy, turning halfway through.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg