Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re in search of a quick, flavorful side dish that packs a punch, look no further than Bombay Potatoes (Spicy Indian Roast Potatoes). This vibrant recipe brings together crispy Yukon Gold potatoes coated in a zesty blend of spices, resulting in a dish that’s perfect for family dinners or entertaining guests. With just 30 minutes from prep to plate, this vegan and gluten-free delight is not only easy to make but also appeals to all taste buds. Serve them alongside your favorite curry or enjoy them on their own as a satisfying snack. Get ready to impress with these delightful, spiced potatoes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
- Salt to taste
Instructions
- Prepare the potatoes by washing, peeling, and cutting them into bite-sized pieces.
- In a bowl, combine chickpea flour, turmeric powder, salt, red chili powder, and water to create a smooth slurry.
- Toss the potato pieces in the chickpea flour mixture until evenly coated.
- Heat vegetable oil in a skillet over medium heat and add mustard seeds and cumin seeds until fragrant.
- Add the coated potatoes to the skillet and stir well. Cook for about 15 minutes, stirring occasionally until they are golden brown and crispy.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg